SizzlininIN
Master Chef
This is something I am planning on making when the fresh tomatoes appear in the garden. I've found different recipes to try. Anyone care to share their favorite way to prepare it.
RDG said:Put them in a bit of red wine.
Thanks Elf, I hope you will like it.kitchenelf said:Here's the way I do mine most of the time:
day-old rustic bread, cut into 1-inch cubes (about 6 cups)
2 large tomatoes (about 1 pound), trimmed and each cut into 8 wedges
3/4 cup sliced unwaxed cucumber
1/2 cup sliced red onion
1/2 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
10 fresh basil leaves, shredded
For the bread I usually use ciabatta.
Put all ingredients in a serving bowl except oil and vinegar - blend oil and vinegar and toss with everything else in bowl. You want to toss this soon enough for the bread to become a bit soggy from the oil and vinegar. I make mine about 30 minutes before I need it.
A true panzanella is made with unsalted Italian bread that is actually quite saturated and mushy - it's a different beast than I can make. The unsalted Italian bread is a big key. It was more the bread than anything, but it was wonderful.
This is a truly refreshing way to eat those summer tomatoes.
kadesma - your version looks wonderful!!!! I will have to try it this summer.
No:I intend exactly "red wine" . I do know it's curious (it's an uncommon variant), but may be interesting to try and taste. I know six or seven different recipes for Panzanelle (and now I'm learning some more). All of them use generally tomatoes, vegetables and bread, more or less wet with water, or winegar.kitchenelf said:Did you mean red wine vinegar? Just curious.