BROCCOLI PANZANELLA WITH WALNUT SAUCE AND BASIL
Provided by Elaine Louie
Categories dinner, lunch
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 16
Steps:
- For the broccoli: Preheat oven to 425 degrees. In a mixing bowl, combine the broccoli, olive oil, garlic and red pepper flakes. Season with salt and pepper to taste. Spread across a baking sheet or shallow roasting pan, and roast until the broccoli is crisp-tender, and is beginning to brown, 15 to 20 minutes. Meanwhile, prepare walnut sauce.
- For the walnut sauce: In a dry skillet or toaster oven, toast the walnut pieces until fragrant and lightly browned. Place in a blender with garlic, olive oil and lemon zest. Blend until smooth, adding just enough water to make a thick yet pourable sauce. Season with salt and pepper to taste.
- For assembly: Spread the diced bread on a baking sheet and bake until crisp and golden, 5 to 10 minutes. Transfer to a bowl and add lemon juice, olive oil, and salt and pepper to taste. Add broccoli (there should be equal parts broccoli to bread), and mix lightly.
- On a serving platter or in a shallow bowl, spread the walnut sauce and pile the broccoli and panzanella on top. Garnish with julienned basil and, if desired, shaved Parmigiano-Reggiano.
BROCCOLI PANZANELLA
The first panzanella I ever had was at a restaurant called Il Cantinori in Greenwich Village. It's a thrifty bread salad that typically calls for tomatoes, but roasted broccoli is a delicious stand-in. The sauce of toasted walnuts, garlic, olive oil, and lemon gives it an added richness.
Provided by Anita Lo
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the broccoli: Preheat the oven to 425 F. Cut broccoli into small florets. In a mixing bowl, combine the broccoli, olive oil, red pepper flakes and garlic. Season to taste with salt and pepper. Spread across a baking sheet and roast until the broccoli is crisp-tender and beginning to brown, 15-20 minutes.
- For the walnut sauce: Place walnuts, water, garlic, olive oil, salt, and pepper in a blender and blend until smooth. (The amount of water should be such that the sauce is thick, yet pourable.) Add lemon juice and adjust the seasoning with salt, pepper, and more garlic (optional). Blend again; add lemon zest and salt and pepper as needed.
- For the panzanella: Place bread cubes in a bowl with basil, olive oil, Parmesan, and lemon juice. Toss and press down to absorb the flavors. Add more oil, lemon, salt, and pepper as needed. The consistency should be "saucy."
- For assembly: Mix the roasted broccoli into the panzanella. Taste, and adjust the salt and pepper. On a serving platter, spread walnut sauce and pile broccoli and panzanella on top. Garnish with more Parmesan shavings, olive oil, and a basil sprig (optional).
ROASTED BUTTERNUT SQUASH PANZANELLA
Squash was a hard sell with my family until I paired it with pumpkin seeds, cranberries and horseradish. Now they love it! -Devon Delaney, Westport, Connecticut
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. Place bread cubes in a 15x10x1-in. baking pan; toss with 2 tablespoons oil. Bake 10-15 minutes or until toasted, stirring twice., Place squash in a greased 15x10x1-in. baking pan. Mix seasonings and remaining 3 tablespoons oil; drizzle over squash and toss to coat. Roast 35-45 minutes or until tender and lightly browned, stirring occasionally., In a large bowl, combine bread cubes, squash, pumpkin seeds, cranberries and shallots. In a small saucepan, combine the first 6 dressing ingredients; heat through, stirring to blend. Remove from heat; gradually whisk in oil until blended., Drizzle 1/2 cup dressing over salad and toss to combine. (Save remaining dressing for another use.)
Nutrition Facts : Calories 407 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 387mg sodium, Carbohydrate 54g carbohydrate (19g sugars, Fiber 8g fiber), Protein 9g protein.
TOMATO AND BROCCOLI PANZANELLA
A hearty, rustic salad from the Tuscan region of Italy. I got this from a Pillsbury cookbook a few years back.
Provided by yooper
Categories Lunch/Snacks
Time 25m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- In a small nonmetal bowl, combine all dressing ingredients; mix well.
- Place rye and Italian bread slices on a broiler pan; broil 4 to 6 inches from the heat source for 4 to 5 minutes or until golden brown and toasty, turning once.
- Cool for 5 minutes, break or cut into 1/2 inch cubes; set aside.
- Bring 1/4 cup water to boiling in a medium saucepan over medium-high heat.
- Add broccoli; cook for 2-3 minutes until crisp tender.
- Drain, rinse with cold water to cool; drain well.
- Just before serving, add broccoli and all remaining salad ingredients to bread cubes; toss to mix.
- Pour dressing over salad, toss gently to coat.
Nutrition Facts : Calories 377.7, Fat 26.1, SaturatedFat 5, Cholesterol 8.8, Sodium 661.8, Carbohydrate 27, Fiber 3.2, Sugar 3.8, Protein 9.2
PANZANELLA
Provided by Marian Burros
Categories easy, quick, salads and dressings
Time 15m
Yield 3 servings
Number Of Ingredients 8
Steps:
- Cut bread into 1-inch-thick slices and toast quickly, just enough to dry surfaces.
- Chop tomatoes into small chunks or put through food processor.
- Combine bread, tomatoes, onion and pepper well in serving bowl.
- Pour on garlic, vinegar and oil with basil and toss well. Serve.
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 12 grams, Carbohydrate 53 grams, Fat 16 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 470 milligrams, Sugar 11 grams, TransFat 0 grams
PANZANELLA
Prepare your own version of one of Tuscany's most famous dishes, panzanella. It's a good way to use up leftovers, as it's made with stale bread - simply toss with ripe tomatoes and an olive oil dressing
Provided by Esther Clark
Categories Lunch, Side dish, Starter
Time 45m
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4. Put the tomatoes in a colander and sprinkle over 1 tsp sea salt, then leave to sit for 15 mins.
- Spread the chunks of bread out on a baking tray and toss with 1 tbsp of the oil. Bake for 10-15 mins, or until lightly toasted.
- In a bowl, whisk together the remaining oil, the vinegar and shallot. Season to taste. Toss the anchovies with the tomatoes, croutons, olive oil dressing, the olives and half the basil in a large bowl. Spoon the panzanella onto a serving plate and top with the remaining basil.
Nutrition Facts : Calories 378 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 2.3 milligram of sodium
CHEF JOHN'S PANZANELLA
The key to this panzanella is frying the bread cubes in loads of olive oil in a skillet, which obviously makes them crispy. But the healthful fat also soaks into the bread cubes and renders them semi-waterproof, or dressing-proof. The same goes for the dusting of Parmesan cheese applied halfway through the crisping process.
Provided by Chef John
Categories Salad
Time 1h
Yield 2
Number Of Ingredients 10
Steps:
- Pour bread into a large skillet and drizzle with 1/4 cup olive oil, working in batches if necessary. Cook and stir bread over medium heat, adding more oil as needed, until bread cubes are golden and crispy on the outside, 7 to 12 minutes.
- Sprinkle Parmigiano-Reggiano over the top of the bread cubes; cook and stir until cheese is melted onto bread, and bread is crispy on the outside but still chewy on the inside, 3 to 4 minutes more. Cool completely.
- Combine tomatoes, red wine vinegar, extra virgin olive oil, garlic, sugar, salt, and black pepper together in a bowl until well-mixed. Cover bowl with plastic wrap and let sit at room temperature until flavors combine, about 20 minutes.
- Toss basil into tomato mixture; add bread cubes and stir. Let salad sit at room temperature 3 to 4 minutes; if the liquid is completely absorbed, add more vinegar and extra virgin olive oil to taste. Season with salt and black pepper.
Nutrition Facts : Calories 745.5 calories, Carbohydrate 68.4 g, Cholesterol 8.8 mg, Fat 45.8 g, Fiber 4.2 g, Protein 17.5 g, SaturatedFat 7.9 g, Sodium 927 mg, Sugar 3.3 g
QUICK LEMONY PANZANELLA
A vegetable-forward alternative to garlic bread with a pasta dinner. This salad makes use of that delicious loaf of bread that's gone a little stale. Mr. Frilly does not like vinegary dressings so this salad gets its acid from some pickled banana pepper slices and a lemon, which pairs perfectly with the garlic and fresh herbs. I suggest serving with a crisp Pinot Grigio. If not serving immediately, stir every few minutes to make sure bread is soaking up those delicious juices. Serve at room temperature within a few hours. Leftovers can be refrigerated.
Provided by MsFrilly
Categories Salad
Time 35m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Drizzle 2 tablespoons olive oil over both sides of the focaccia. Place on a grill pan or directly on the grill grate. Toast until nicely browned, flipping as needed, about 5 minutes.
- Meanwhile, combine tomatoes, cucumber, onion, bell pepper, olives, banana peppers, basil, oregano, parsley, salt, and pepper in a nonreactive bowl. Add 1/4 cup olive oil, lemon juice, and Dijon mustard; stir until combined.
- Remove focaccia from the grill and rub 1 side of each slice with garlic. Tear slices into bite-sized pieces. Add to the vegetables and stir to coat. Serve at room temperature.
Nutrition Facts : Calories 386.7 calories, Carbohydrate 37.1 g, Fat 24.9 g, Fiber 4.2 g, Protein 6.4 g, SaturatedFat 3.6 g, Sodium 1002.7 mg, Sugar 2.8 g
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Cuisine Italian RecipesTotal Time 50 minsCategory Healthy Salad RecipesCalories 414 per serving
- Heat the oven to 200°C/180°C fan/gas 6. Using a sharp knife (or mandoline if you have one) finely slice the stem of the broccoli, leaving the florets intact.
- Put the sliced broccoli stem in a bowl. Add 1 tbsp oil, the lemon zest and half the juice, the chilli flakes and some salt, then toss to coat. Set aside to marinate.
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- Place a large, rimmed baking sheet in the oven. Preheat the oven to 450 degrees F with the pan inside.
- Carefully remove the hot baking sheet from the oven and spoon broccoli onto it, leaving some oil in the bottom of the bowl. Add the tomatoes to the same bowl, and toss to coat with the leftover oil. Toss the tomatoes with 1 teaspoon of honey, and scrape them onto the baking sheet with the broccoli.
- Roast for 15 minutes, stirring halfway through. Remove the sheet from the oven, and add the bread cubes. Roast for 3 more minutes. The broccoli is ready when it appears slightly charred on the tips and is tender-crisp when poked with a fork.
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From pillsbury.com
Cuisine ItalianCategory EntreeServings 5Total Time 30 mins
- Place rye and Italian bread slices on broiler pan. Broil 4 to 6 inches from heat for 4 to 5 minutes or until deep golden brown and crisp, turning once. Cool 5 minutes; break or cut into 1/2-inch cubes. Place in large serving bowl; set aside.
- Bring 1/4 cup water to a boil in medium saucepan over medium-high heat. Add broccoli; cook 2 to 3 minutes or until broccoli is crisp-tender. Drain; rinse with cold water to cool. Drain well.
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