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
ROASTED VEGETABLE PANZANELLA
Provided by Ree Drummond : Food Network
Categories side-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 24
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
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
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
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 1h10m
Yield Serves 6
Number Of Ingredients 12
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. 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
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
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
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
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
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
Provided by Mark Bittman
Categories easy, quick, salads and dressings
Time 15m
Number Of Ingredients 8
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
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
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