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Old 08-20-2012, 04:19 AM   #21
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Lucky you having been to Italy...I would love to go

How long were you there for?
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Old 08-20-2012, 04:24 AM   #22
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the best ceasar sald i've had was at a restaurant in bermuda, of all places.

we ate at some fauncy place that i can't recall now, but we ordered the tableside ceasar, and where i learned to make the classic.

they brought the ingredients on a trolley with a giant, larger than a basketball sized hewn wooden bowl in the center.

it was amazing, but could easily be reproduced in almost any kitchen.
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Old 08-20-2012, 04:37 AM   #23
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It sounds great Tom, certainly sounds like the classic Caesar salad
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Old 08-20-2012, 04:45 AM   #24
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Originally Posted by Kylie1969 View Post
Lucky you having been to Italy...I would love to go

How long were you there for?
usual stuff k....holidays etc.tuscany,rome,venice,sardinia,sicily etc.never more than two weeks at a time.that's one of the problems that the med faces tho'....tourism....it's rapidly becoming an over polluted/under stocked/over fished sea & tourism is one of the culprits.
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Old 08-20-2012, 04:48 AM   #25
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the best ceasar sald i've had was at a restaurant in bermuda, of all places.

we ate at some fauncy place that i can't recall now, but we ordered the tableside ceasar, and where i learned to make the classic.

they brought the ingredients on a trolley with a giant, larger than a basketball sized hewn wooden bowl in the center.

it was amazing, but could easily be reproduced in almost any kitchen.
was the bowl triangular.......bet the salad disappeared without trace tom,sounds fab matey!
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Old 08-20-2012, 04:50 AM   #26
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usual stuff k....holidays etc.tuscany,rome,venice,sardinia,sicily etc.never more than two weeks at a time.that's one of the problems that the med faces tho'....tourism....it's rapidly becoming an over polluted/under stocked/over fished sea & tourism is one of the culprits.
I certainly would love to go to Tuscany the most
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Old 08-20-2012, 05:01 AM   #27
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I certainly would love to go to Tuscany the most
it is lovely k
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Old 08-20-2012, 06:14 AM   #28
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Buckytom: To answer your question, Yes in N.Y.C.

Yes, in Manhattan.

Have wonderful August,
Margi.
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Old 08-20-2012, 06:21 AM   #29
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Kylie: The Similarity is the ingredient, Bread.

From my viewpoint, the similarity is the ingredient, bread ... and there are uncountable variations, as Cerise stated, and of course, depending where one is.

A Panzanella salad in rural Italia, is not a Panzanella salad in the cities; it is much more rustic, just field greens verses Rumanian Lettuce used in a Caesar, and whatever local veggies are possible due to availability regionally and sometimes, capers and anchovies too and the key ingredient; the bread or the bread croutons, with a dressing ...

Have a nice August.
Margaux.
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Old 08-20-2012, 06:26 AM   #30
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Kylie,

Not to be prejudiced, however, Firenze, Venecia, the Amalfi Coast, Roma, Abruzzi, the island of Sardinia, Isla DŽElba - Emilia Romagna & Rimini, Emilia Romagna, Bologna, Liguria, Molise, Marches, Umbria and Valle DŽAosta - Lake Garda amongst numerous other provinces and islands of Italia, each having their own enchantment and profound beauty ...

Highly recommendable for a spectacular unforgettable vacation.

Have a lovely day,
Margaux.
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Tuscan Panzanella Bread Salad :chef: Buon Giorno, Ladies and Gents, Bread Salad called Panzanella is very popular in both Tuscana and its neighboring province to the east, Umbria. It is simple to prepare and low fat. INSALATA ALLA PANZANELLA DI TUSCANA ... TUSCAN PANZANELLA BREAD SALAD ... :yum: 12 OZ. DAY OLD ITALIAN STYLE BAGUETTE 2/3 CUP EVOO 5 TBLSPS BALSAMIC VINEGAR 2 TBLSPS MINCED SPRING ONION 3 CUPS SLICED ESCAROLA 1 1/2 CUPS RADICCHIO 1/2 POUND CHERRY TOMATOES OR TOMATOES OF CHOICE 1 RED BELL PEPPER CUT INTO JULIENNE THIN STRIPS 1 GOLDEN YELLOW BELL PEPPER CUT INTO JULIENNE THIN STRIPS 1 SMALL CARROT, PEELED AND THINLY SLICED 1/2 CUP THIN SLICED CELERY 1/2 CUP ARUGULA ( ROCKET ) 1/2 CUP FRESH BASIL LEAVES 1. PREHEAT OVEN TO 400 DEGREES FARENH. 2. place the bread slices on baking sheet and toast until crisp, 10 mins. and Let Cool. 3. cut the bread into 1 inch pieces and place in medium bowl 4. add enough warm water to cover bread and let stand until the bread is just semi-soft about 1 minute 5. squeeze the bread gently to release excess water and transfer the bread to a large bowl 6. add 1/3 cup EVOO with 2 tblsps vinegar and the onion 7. season to taste with salt and freshly ground blk pepper 8. let stand 45 mins. 9. mix the escarola, radicchio, tomatoes, bell peps, carrot, celery, cucumber shredded, arugula and basil into the bread mixture 10. whisk the remaining Evoo 1/3 cup and the 3 tblsps of vinegar in small bowl 11. season with s & p freshly grated and pour dressing on salad and toss ... garnish with Reggiano Parmesano ... Enjoy with a crisp chilled Lambrusco, Rosé or Prosecco or Dry white wine ... Have nice Friday. :wink: Ciao, Margi. :cool: 3 stars 1 reviews
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