Panzanella With Crispy Pigs Ear Recipes

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CHEF JOHN'S PANZANELLA



Chef John's Panzanella image

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

2 cups 1/2-inch stale bread cubes, or more to taste
¼ cup olive oil, or to taste
¼ cup finely grated Parmigiano-Reggiano cheese, or to taste
1 pint cherry tomatoes, halved
2 tablespoons red wine vinegar, or more to taste
2 tablespoons extra-virgin olive oil, or more to taste
½ teaspoon minced garlic, or to taste
1 pinch white sugar
salt and freshly ground black pepper to taste
4 leaves fresh basil, thinly sliced, or more to taste

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

ROASTED VEGETABLE PANZANELLA



Roasted Vegetable Panzanella image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 24

1 medium red onion, cut into 1-inch pieces
1 medium yellow squash, cut into 1-inch pieces
1 medium zucchini, cut into 1-inch pieces
3 carrots, peeled and cut into 1-inch pieces
3 parsnips, peeled and cut into 1-inch pieces
1 small butternut squash, peeled, seeded and cut into 1-inch pieces
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil, plus more for drizzling
1 batch Italian Cornbread, recipe follows
1 tablespoon red wine vinegar
8 ounces small mozzarella balls
8 fresh basil leaves, cut into chiffonade
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup milk
1 large egg
1/2 teaspoon baking soda
1/2 cup grated Parmesan
2 tablespoons diced sun-dried tomatoes
1/2 teaspoon dried oregano
1/4 cup plus 2 tablespoons shortening

Steps:

  • Preheat the oven to 350 degrees F.
  • Put the onion, yellow squash and zucchini on a baking sheet. Put the carrots, parsnips and butternut squash on another baking sheet. Season the vegetables with salt and pepper and drizzle with some olive oil. Toss to coat and spread out into a single layer.
  • Roast the vegetables until tender and brown around the edges, 25 to 30 minutes for the onion pan and 40 to 45 minutes for the carrot pan. Remove from the oven and let cool.
  • Meanwhile, cut the Italian Cornbread into 1-inch cubes, arrange on a baking sheet and drizzle lightly with olive oil. Bake to slightly crisp the bread without toasting it, 10 to 15 minutes. Set aside to cool.
  • In a small jar, shake together 1/4 cup olive oil, the vinegar and some salt and pepper.
  • Put the cooled cornbread and vegetables in a large bowl. Pour over the dressing, tossing gently to combine. Add the mozzarella balls and some salt and pepper and mix. Add the basil and toss again. Cover and allow to sit at room temperature for 1 to 2 hours before serving. Sprinkle with more salt and pepper and serve.
  • Preheat the oven to 450 degrees F.
  • Combine the cornmeal, flour, baking powder and salt in a bowl and stir together.
  • Measure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Add the Parmesan, sun-dried tomatoes and oregano and mix together. Pour the milk mixture into the dry ingredients and stir with a fork until combined.
  • In a small microwave-safe bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
  • In a 10-inch cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet (the batter should sizzle) and spread to even out the surface. Cook on the stove top for 1 minute, then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!

PANZANELLA WITH CRISPY PIG'S EAR



Panzanella with Crispy Pig's Ear image

I'm an ear man-if we're talking pig. Crispy pig's ears are gelatinous, cartilaginous, rich, chewy goodness that make an awfully lovely garnish for a fresh panzanella bursting with summer vegetables. You'll want to allow about half an ear per person, which should amount to about a pound, depending on the pigs, of course. As with many of the best cuts of the pig, it takes a while to get ears into a perfect state for eating. You can boil them, but to get them perfectly tender and ready for frying, I like to poach them in oil first. You need to plan ahead-they take about six hours in a slow oven-but you could do that the day before, or even in the evening when it's cooler out, then finish them off the day you're going to serve them.

Yield serves 6

Number Of Ingredients 13

3 pig's ears, halved
4 cloves garlic, smashed
6 sprigs thyme
Extra-virgin olive oil, for poaching and frying
1/2 baguette, cubed
7 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 ounces fresh beans, trimmed
8 oil-packed anchovy fillets, chopped
1 clove garlic, thinly sliced crosswise
1/2 pound ripe heirloom tomatoes, cut into large chunks
Juice of 1 lemon
1/4 red onion

Steps:

  • Preheat the oven to 350°F.
  • To prepare the pig's ears, wash them well under cold running water. Put them in a deep-sided braising dish with the garlic and thyme and cover completely with olive oil. Cover with foil and poach for 5 to 6 hours, or until completely tender. You can strain the poaching oil through a fine-mesh sieve and keep for frying and sautéing.
  • Up to 2 hours before serving, bring 3 inches of oil to 350°F in a deep-fat fryer or Dutch oven. Remove the ears from the braising pan and cut each in half. Fry for 6 to 8 minutes, or until crispy all the way through. Set aside on a wire rack to drain.
  • To make the panzanella, preheat the oven to 350°F. Bring a pot of water to a boil and prepare an ice-water bath.
  • Toss the bread cubes with 3 tablespoons of the olive oil and season with salt and pepper. Bake until slightly dry but still chewy in the center, about 15 minutes.
  • Place the anchovies and garlic in a large bowl with the remaining 4 tablespoons olive oil and a pinch of salt and pepper. Add the tomatoes, and lemon juice. Shave the onion on a mandoline and add to the mixture. Add the bread cubes and allow to sit for 10 to 15 minutes, stirring occasionally.
  • To serve, divide the panzanella among 6 shallow bowls. Garnish each bowl with half a fried ear.

GRILLED SHRIMP PANZANELLA



Grilled Shrimp Panzanella image

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 1h10m

Yield Serves 6

Number Of Ingredients 12

One 1-pound loaf crusty Italian bread, cut into 1-inch cubes (12 cups)
1/2 cup plus 2 tablespoons olive oil
3 cloves garlic, grated
1/4 teaspoon red pepper flakes
1/2 teaspoon kosher salt, plus more to taste
1 1/2 pounds large shrimp, peeled and deveined
1/4 cup red wine vinegar
2 pounds tomatoes (red and/or yellow), cut into 1-inch chunks
1 small red onion, thinly sliced
3/4 cup pitted Kalamata olives, thinly sliced
2 tablespoons drained capers, chopped
1/2 cup fresh basil, chopped

Steps:

  • Preheat the oven to 275 degrees F.
  • Spread the bread on a baking sheet and bake until slightly crisp (like stale bread) but not toasted, 20 to 25 minutes. Allow to cool.
  • Preheat a grill to medium-high.
  • Whisk together 2 tablespoons olive oil, the garlic, red pepper flakes and a pinch of salt in a large bowl. Add the shrimp and toss. Set aside while you assemble the salad.
  • Whisk the vinegar and remaining 1/2 cup olive oil in another large bowl. Add the tomatoes and onion, then season with 1/2 teaspoon salt. Add the olives, capers, bread cubes and basil. Toss and let sit at room temperature while you grill the shrimp.
  • Grill the shrimp, turning once, until just opaque, 3 to 4 minutes. Once the shrimp are cooked, taste a bread cube. If it's a bit dry, drizzle the salad with a few tablespoons of water and toss. Add the grilled shrimp to the salad and toss once more before serving.

PANZANELLA - 3 DIFFERENT RECIPES



Panzanella - 3 Different Recipes image

Panzanella, 3 different Recipes. The traditional Tuscan Salad style, Roman Style with day old bread and tomatoes and a my a delicious onion and tomato style. All easy and all so good!

Provided by Rosemary Molloy

Categories     Side Dish

Time 20m

Number Of Ingredients 22

2 slices or 3 of day old bread (crusty Italian is the best)
3-4 tomatoes or approximately 10 cherry tomatoes seeded and chopped
1 small cucumber chopped
1 small red onion thinly sliced
5 leaves fresh basil
1/2-1 tablespoon red wine vinegar
2 tablespoons olive oil (30 grams)
pinch or 2 of salt
2 slices or 3 of day old bread grilled just like bruschetta (crusty Italian is the best)
3-4 tomatoes or approximately 10 cherry tomatoes seeded and chopped
1 small cucumber chopped
1 small red onion thinly sliced
5 leaves fresh basil
1/2-1 tablespoon balsamic
2 tablespoons olive oil (30 grams)
pinch or 2 of salt
1/2 teaspoon oregano
4 slices day old Italian crusty bread
5 very ripe tomatoes (plum)
olive oil
salt
leaves fresh basil

Steps:

  • TRADITIONAL PANZANELLA
  • Remove crust from bread and let soak for 10 minutes in a bowl of water. Then squeeze out as much excess water as possible and break into pieces.
  • In a medium bowl mix together, chopped tomatoes, chopped cucumber, sliced onion, wine vinegar, olive oil and salt, then add bread pieces. Refrigerate for an hour. Toss with fresh basil leaves and an extra drizzle of olive oil if desired.
  • MY PANZANELLA
  • Grill bread drizzle lightly with olive oil and spinkle with a pinch of salt, cut into small pieces.
  • In a medium bowl mix together, chopped tomatoes, chopped cucumber, sliced onion, balsamic vinegar, olive oil, salt and oregano. Refrigerate for an hour. Before serving toss with bruschetta pieces and fresh basil leaves and an extra drizzle of olive oil if desired.
  • ROMAN PANZANELLA
  • Wash and slice in half the tomatoes, on each slice of bread rub with tomato half, drizzle with olive oil, sprinkle with salt. Add cut up tomato and fresh chopped basil leaves. Enjoy!
  • **Calories are for a serving of all 3 recipes.

Nutrition Facts : Calories 380 kcal, Carbohydrate 50 g, Protein 10 g, Fat 16 g, SaturatedFat 2 g, Sodium 313 mg, Fiber 8 g, Sugar 17 g, ServingSize 1 serving

PANZANELLA TOMATO TOAST WITH CRISPY CAPERS AND BASIL LEAVES



Panzanella Tomato Toast with Crispy Capers and Basil Leaves image

Provided by Rebekah Peppler

Categories     Sandwich     Tomato     Appetizer     Breakfast     Vegetarian     Kid-Friendly     Quick & Easy     Lunch     Basil     Cucumber     Spring     Summer     Healthy     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 6 Servings

Number Of Ingredients 11

1/2 cup olive oil
1/4 cup drained, dried capers
Kosher salt
15 washed, well-dried fresh basil leaves
1/2 large English hothouse cucumber, quartered, sliced 1/4" thick
1 pound heirloom tomatoes, chopped (about 3 cups)
1/4 cup thinly sliced red onion
2 tablespoons red wine vinegar
Freshly ground black pepper
6 slices sesame-seeded Italian bread or country bread, toasted
2 garlic cloves, halved

Steps:

  • Heat oil in a medium skillet over medium-high. Add capers and fry, stirring occasionally, until crisp, about 2 minutes. Using a slotted spoon, transfer capers to a paper towel-lined plate to drain and season with salt. Fry basil in batches in same skillet until crisp, about 30 seconds. Transfer to paper-towel lined plate and season with salt. Let oil in pan cool slightly.
  • Toss cucumber, tomatoes, onion, vinegar, fried capers, and 1/4 cup warm caper-basil oil in a large bowl. Season with salt and pepper. Vigorously rub one side of hot toasts with garlic, then top with tomato mixture. Top with fried basil leaves and serve warm.

PANZANELLA WITH CRISP CHICKEN SKIN



Panzanella With Crisp Chicken Skin image

This Tuscan bread salad uses leftover roast chicken to make an amazing one-bowl meal. Instead of simply shredding chicken meat and skin and tossing it with tomatoes and bread, spend an few extra minutes crisping up the skin first. It's a huge reward for the effort. The skin goes from floppy to crunchy and almost baconlike.

Provided by Melissa Clark

Categories     easy, quick, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 1/4 pounds very ripe tomatoes; a mix of varieties and colors is nice
2 garlic cloves, peeled and smashed
3/4 teaspoon kosher sea salt, more to taste
6 tablespoons plus 1 teaspoon olive oil, more as needed
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
Freshly ground black pepper, to taste
2 cups leftover or rotisserie chicken including some skin (about 1/2 chicken)
1 tablespoon capers, drained and patted dry
1 6-inch length of ciabatta or baguette (about 4 ounces), preferably stale, cut into 1-inch cubes
3 sprigs fresh thyme or 2 sprigs fresh oregano
Chopped fresh basil, for serving

Steps:

  • Cut tomatoes into bite-sized pieces and transfer to a large bowl. Using a large chef's knife, mince 1 of the smashed garlic cloves. Add a pinch of salt and using the flat side of your knife, smash into a fine paste. Add garlic paste to the tomatoes along with 1/4 teaspoon salt and 1 tablespoon olive oil. Toss to coat and set aside.
  • In a medium bowl, combine the lemon juice, mustard, 1/4 teaspoon salt and black pepper to taste. While whisking constantly, slowly drizzle in 3 tablespoons olive oil until the mixture is thickened. Remove the skin from the chicken, shred the meat and combine with the vinaigrette. Roughly chop the chicken skin and set aside.
  • In a 10-inch skillet over high heat, add 1 teaspoon olive oil. When oil is shimmering, add the chicken skin and capers. Cook while stirring occasionally until the skin is crisp and the capers are beginning to brown, about 4 minutes. Transfer to a plate lined with paper towels to drain any excess oil.
  • In the same pan over medium heat, add 2 tablespoons olive oil, bread cubes, the remaining smashed garlic clove, 1 sprig of fresh thyme or 1 sprig of fresh oregano and 1/4 teaspoon salt. Cook while stirring occasionally until toasted and golden, about 5 minutes. Remove from the heat and cool completely. When cool, discard the garlic and thyme and add bread cubes to the tomato mixture. Add the leaves of the remaining uncooked thyme or oregano, the shredded chicken and toss to combine. Transfer to a platter or individual plates and serve garnished with the capers, chicken skin, chopped basil, and freshly ground black pepper.

Nutrition Facts : @context http, Calories 547, UnsaturatedFat 29 grams, Carbohydrate 22 grams, Fat 40 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 8 grams, Sodium 670 milligrams, Sugar 5 grams, TransFat 0 grams

PANZANELLA



Panzanella image

Provided by Mark Bittman

Categories     easy, quick, salads and dressings

Time 15m

Number Of Ingredients 8

3 slices of stale bread, cubed
2 tablespoons olive oil
1 1/2 pounds cubed zucchini
1 pint cherry tomatoes, halved
Parmesan
Basil leaves
Red-wine vinegar
Olive oil

Steps:

  • Sauté bread in a large skillet over medium heat until golden and crisp; remove and add olive oil and zucchini.
  • Cook until tender and lightly browned, about 10 minutes.
  • Toss bread and zucchini with cherry tomatoes, shaved Parmesan, basil leaves, red-wine vinegar and olive oil.

PANZANELLA



Panzanella image

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

1kg ripe mixed tomatoes , halved if small, quartered if large
300g day-old sourdough or ciabatta, torn into large chunks
100ml extra virgin olive oil
50ml red wine vinegar
1 small shallot , finely chopped
50g tin anchovies , drained and roughly chopped
100g black olives , pitted
large handful of basil leaves, torn

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

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TUSCAN-STYLE PANZANELLA SALAD – A SIMPLE PALATE
2019-08-02 Panfry bread for 2 to 4 minutes until edges of bread are golden brown and crispy. Stir often so bread doesn't burn. Whisk all vinaigrette ingredients together in a bowl. Arrange salad with arugula, tomatoes, avocado, basil, fried bread, and dressing drizzled over top. Yum!
From asimplepalate.com


BEST GRILLED SHRIMP PANZANELLA RECIPE - HOW TO MAKE ...
2020-05-28 Preheat the oven to 275˚. Spread the bread on a baking sheet and bake until slightly crisp (like stale bread) but not toasted, 20 to 25 minutes. Let cool. Preheat a grill to medium high. Whisk 2 tablespoons olive oil, the garlic, red pepper flakes and a pinch of salt in a large bowl. Add the shrimp and toss. Set aside while you assemble the salad.
From thepioneerwoman.com


PANZANELLA - THE PIONEER WOMAN – RECIPES, COUNTRY LIFE ...
2014-07-23 Place the pan in the oven for 20-25 minutes to slightly crisp (“stale”) the bread without toasting it. Remove it from the oven and allow to cool. In a large bowl, combine bread, cucumber, tomatoes, and onion. In a small jar, shake together the olive oil, vinegar, salt and pepper. Pour over the salad ingredients, tossing gently.
From thepioneerwoman.com


PANZANELLA RECIPE - LOS ANGELES TIMES
2008-12-03 In a large saute pan, cook the bacon strips over medium heat until the fat is rendered and the strips are crisp, about 10 minutes. Drain the bacon on paper towels, reserving the bacon grease.
From latimes.com


PIGS EAR RECIPES - CREATE THE MOST AMAZING DISHES
Chicken Vegetable Soup Recipe With Cabbage Recipe For Healthy Cabbage Soup Sausage Corn Chowder Soup Recipe
From recipeshappy.com


ROASTED RED PEPPER PANZANELLA | BETTER HOMES & GARDENS
In an extra-large bowl toss sweet peppers with 1 tablespoon olive oil. Grill peppers on rack of a covered grill directly over medium-high 10 to 12 minutes or until skins are blackened in spots and blistered all over, turning occasionally. Return peppers to bowl. Cover with plastic wrap. Let stand 15 …
From bhg.com


PANZANELLA RECIPE | PBS FOOD
Ingredients; Salad: 1/4 loaf of bread (I used sour dough), cut into cubes 1 tablespoon olive oil Salt ; 1/2 pint of cherry tomatoes, halved ; 2 stalks of celery, diced
From pbs.org


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