SAGA WAGYU TORTILLA
Steps:
- Combine ingredients for the spicy mayo.
- For the beef, chop the tenderloin as fine as possible. Season with salt and pepper. Add 3 to 4 tablespoons of spicy mayo to taste.
- Divide this mixture into quarters.
- Mold it into a tortilla and garnish with tomato, a few slices of jalapeno, red onion, mango, pear, caviar, mascaporne, and cilantro.
- *Warning: Consumption of raw or undercooked meat may substantially increase the risk of foodborne illness.
PANZANELLA
Save this classic Tuscan bread and tomato salad, flavored with basil, for summer's depths, when juicy tomatoes brim with flavor. Nice, firm beefsteaks are best here; save the highly perfumed, softer-fleshed tomatoes for soups and sauces.
Provided by Nancy Harmon Jenkins
Categories salads and dressings
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cut the crusts off the bread, and cut the bread into chunks. Place in a bowl and cover with water. Leave for 15 minutes. Then drain, and squeeze the bread dry between your hands. Tear the bread into rough chunks, and place in a large salad bowl. You should have at least 2 cups of torn bread pieces.
- Add thinly sliced onion to the bread and mix well. Cut the tomatoes into large bite-size chunks and add to the bowl. Chop the basil, add it, and then mix the contents of the bowl well.
- In a separate small bowl, place the salt. Mash the clove of garlic with a knife blade, chop it roughly and add to the salt. Using the back of a spoon, crush the garlic in the salt to form a smooth paste. Add oil and vinegar and mix well.
- Add the dressing to the salad, and mix together very well. Set aside, covered, in a cool place for an hour or longer to develop flavors.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 19 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 344 milligrams, Sugar 4 grams
ITALIAN PANZANELLA BREAD SALAD
Italy's famous bread salad is usually associated with Tuscany, but my husband's father emigrated from Sicily, so I made up this version of bread salad using the flavors of Sicilian cuisine.
Provided by josephinecooks
Categories Salad
Time 1h32m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Toss the bread cubes with the olive oil to evenly coat. Sprinkle with salt, and toss again. Spread the cubed bread evenly over a baking sheet, and bake in the preheated oven until golden brown, about 12 minutes. Remove from oven and allow to cool completely.
- Toss together the garbanzo beans, tomatoes, peppers, onion, and kalamata olives in a large bowl. In a separate bowl, whisk together the pesto, balsamic vinegar, rosemary, and pepper. Toss the tomatoes with the pesto mixture, and let stand at room temperature for 30 minutes to 1 hour.
- To serve, toss the toasted bread cubes and goat cheese with the tomato mixture. Line a serving platter with a few lettuce leaves. Shred the remaining lettuce, and mound in the center of the platter. Spoon the bread mixture over the lettuce, and sprinkle with toasted pine nuts.
Nutrition Facts : Calories 263.8 calories, Carbohydrate 24.5 g, Cholesterol 11.6 mg, Fat 15 g, Fiber 3.1 g, Protein 8.8 g, SaturatedFat 4.5 g, Sodium 451.9 mg, Sugar 2.1 g
PASTRAMI AND RYE PANZANELLA
Provided by Mindy Fox
Categories Salad Beef Dinner Lunch Advance Prep Required Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 450°F with the rack in the middle. Put the onion in a bowl and cover with 1 to 2 cups of cold water. Swish the water around and rub the slices with your hands. Strain and repeat the process two or three times, letting the slices soak and changing the water at 10-minute intervals. (Soaking raw onion in cold water mellows the harsh bite.)
- Meanwhile, spread out the bread cubes on a baking sheet and bake until the edges are crispy and golden, 6 to 8 minutes. Transfer the pan to a wire rack and let cool completely.
- On a cutting board, finely chop the garlic with 1/4 teaspoon salt. Using both the blade and the flat side of a chef's knife, chop and scrape the mixture into a paste. Put the oil and vinegar into a bowl, add the garlic paste and whisk to combine.
- In a large bowl, combine the cooled bread, tomatoes and 1/4 teaspoon salt. Toss to combine, gently pressing the tomatoes a bit to release some of the juices.
- Peel the cucumbers in a zebra pattern and cut on a diagonal into half moons. Drain and pat dry the onions. Add the onions, cucumber, celery, basil leaves, pastrami and parsley leaves to the salad. Whisk together the dressing, add it to the salad and gently toss to combine.
TUSCAN PANZANELLA
Provided by Rick Tramonto
Categories Salad Cheese Garlic Olive Onion Pepper Tomato Vegetable Side Quick & Easy Lunch Parmesan Lemon Basil Fennel Cucumber Bell Pepper Summer Capers Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield serves 4
Number Of Ingredients 17
Steps:
- 1. Preheat the oven to 300°F.
- 2. In a bowl, toss the bread with the olive oil and salt and pepper to taste. Spread the bread on a baking sheet and bake for 7 to 10 minutes, until slightly crisp. (The pieces should not be as crispy as croutons.) Alternatively, spread the bread cubes on a baking sheet and let them dry, uncovered, for about 24 hours.
- 3. In a large bowl, whisk together the vinegar, capers, zest, and garlic. Season to taste with salt and pepper. Whisking constantly, add the extra virgin olive oil in a stream until well incorporated.
- 4. Add the onion, tomatoes, bell peppers, cucumber, fennel, and olives and toss with the vinaigrette. Adjust the salt and pepper.
- 5. Tear the fennel fronds and add them to the bowl along with the basil and bread. Toss to coat. Set aside for 20 minutes.
- 6. Divide the salad among 4 plates. Garnish each plate with shaved cheese and serve. If you prefer a moister salad, drizzle with a little more extra virgin 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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