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.Lucky you having been to Italy...I would love to go
How long were you there for?
was the bowl triangular.......bet the salad disappeared without trace tom,sounds fab matey!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.
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.
it is lovely kI certainly would love to go to Tuscany the most
it made me gag soma! not my cup of tea as i said.....didn't like the consistency of the moist bread but the croutons helped i suppose.not keen on endive or raddichio either.....much prefer the sweeter/crunchier romaine in a caesar.my local costco has some american import huuuuuuge romaine's....beautifulhaha, "stale bread mixed with stuff"....funny, Harry; made me chuckle.
Looking forward to the photo, Margi.
thanks gg now that sounds like it may work for me,makes complete sense to intensify the tomato flavour with salt AND use the liquid.....hadn't seen a decent panzanella recipe until you posted this one!I agree, Harry. The Romans and then the Byzantines took their cooking techniques everywhere their armies went and just substituted local ingredients, such as cabbage leaves for grape leaves. Mexicans use day-old tortillas to make chilaquiles (leftover tortillas fried and served with eggs, salsa and cheese) and tortilla soup.
Cooks Illustrated has a version of the panzanella salad that I really like. I'm not partial to soggy bread, either. Their recipe calls for salting the tomatoes, putting them in a sieve over a bowl, and letting the liquid drain for a half-hour or so. This concentrates the flavor of the tomatoes. Then they use the tomato liquid instead of water to moisten the bread cubes. I don't soak them, as the typical recipe says; I just toss them with a few tbsp. of the seasoned tomato water. It gives the salad much more flavor.
Photo Courtesy: Madrid Capital Cordon Bleu Culinary Institute.
*** Panzanella Photo to follow shortly.