"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Panzanella Recipe

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This recipe for Panzanella, by , is from Davis Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Culinary Institute of America
Added: Tuesday, July 14, 2009


1 Round Sourdough Loaf (a boule)
1 tbsp. Butter
1/2 c. Plus 3 tbsp. Extra Virgin Olive Oil
6 to 8 Garlic Cloves (about 1/4 c.) - Minced
2 lbs. Ripe Meaty Tomatoes (about 3 1/2 c.) - Cut Into 1/2 in. Dice
1 Shallot - Sliced Into Thin Rings
1 Small English Cucumber (about 1 1/2 c.) - Seeded and Cut Into 1/2 in. Dice
1/2 c. Balsamic Vinegar
2 tsp. Salt - Or To Taste
1 tsp. Black Pepper
1 Bunch Basil
1/2 c. Parsley - Roughly Chopped

Cut the center of a round boule into 1-inch cubes. Toast in a 350 F oven for one (1) to two (2) minutes or until crisp and dry, stirring occasionally if necessary.

Place the butter and two (2) tablespoons of the olive oil into a 10-inch saute' pan over medium heat. Allow the butter to melt and then add the garlic. Saute' the garlic for two (2) to three (3) minutes until it is translucent, but not brown.

Toss the cooked garlic, butter and oil with the diced bread.

Place the tomatoes, shallot and cucumber in a large bowl. Add the vinegar, remaining olive oil, salt and pepper.

Layer one quarter of the basil leaves on top of each other and roll into a tight bunch. Thinly slice the bunch of leaves crosswise to create long strips of basil approximately 1/8-inch thick.

Just before serving, toss the bread, basil and parsley with the tomatoes.

Adjust the seasoning with additional salt and pepper if necessary.

Number Of Servings:
Number Of Servings:
Makes 8 Servings
Personal Notes:
Personal Notes:
Panzanella is an Italian bread and tomato salad made with garlic, basil, parsley, olive oil and vinegar.

Other recipes for Panzanella also call for diced red pepper, capers and fresh mint.




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