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Old 08-20-2012, 11:59 AM   #41
Head Chef
Join Date: Feb 2012
Location: USA
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Originally Posted by Margi Cintrano View Post

Yes, in my view, the skewer salad with croutons has our interest, and I really appreciate your suggestion. This shall look gorgeous for my younger daughter´s birthday 21st.

Thanks again,
Congrats for her Birthday. It is a nice adult "tapa" cocktail party dish as well. Enjoy.

P.S. I like antipasto skewers, as well.

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Old 08-20-2012, 12:34 PM   #42
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Join Date: Jan 2012
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Two different Salads on Skewers For 6 + 4 children


Wow ... Thanks so much for your assistance ... I love the Antipasto Skewer idea. This is fanstastic ... and thanks for wishing Nathalia a wonderful birthday.

What are your combinations for the Skewers ?

There are: The Vet and I, Nathalia and Giovanni, Naia, my older daughter and her husband Daniel plus 4 children who eat a children´s portion and then baby Anthony Luca who is only 9 months ... So, 6 adults --- How many skewers would work ?

Great idea, and I would also employ the other idea, I am crazy for; the skewered salad with croutons, or Panzanella Skewers from the link you had sent.

Thanks in advance for your contribution and input, and how many skewers should I need for the two salads; one with croutons and the antipasti;
as I truly appreciate your posts.


Margi Cintrano is offline   Reply With Quote

recipe, bread, salad, bread recipes, ethnic

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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