"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Panzanella Recipe

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This recipe for Panzanella, by , is from The Saint Jude Ladies Guild Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathryn Gasparini (Italian)
Added: Sunday, October 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
8 thick slices hard Italian bread, cut or torn into 1 inch cubes
4 large ripe tomatoes, cut in half lengthwise, then each half sliced into 6 to 8 wedges, save juices
10 Bocconoccini (little balls of fresh mozzarella)
1 medium sweet onion sliced into thin rings and separated
5 Tbsp. extra virgin olive oil
Salt to taste
1 Tsp. black pepper
10 large fresh basil leaves, torn in pieces (fresh if available)

Directions:
Directions:
Place cubes of bread in large bowl. Add tomatoes and any juices. Toss bread and tomatoes to mix. Add the mozzarella balls, onion rings and basil and toss to mix. Juices from the tomatoes will soften the bread slightly. Sprinkle olive oil, salt and pepper over the salad. Toss well. Taste for seasoning. Serves 6.

 

 

 

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