New Recipes #16 Panzanella
Thanks to hotpoint, we had an extra loaf of Iggy's bread that needed to be used, so I decided to try making panzanella again. I've tried it before, but never been really happy with the result. Working from this recipe, however, I made not only the best one I've achieved, but I think the best one I've ever tasted. Since I made significant changes, I'll go ahead and write up the whole recipe before I forget.
The Ultimate Panzanella
Ingredients
For the salad:
* 3 tablespoons good olive oil
* 1 small French bread or boule, cut into 1-inch cubes (6 cups)
* 1 teaspoon kosher salt
* 10 oz. grape tomatoes, halved
* 1 cucumber, peeled, seeded and chopped into chunks
* 1/2 orange bell pepper, seeded and cut into 1-inch cubes
* 1/2 yellow bell pepper, seeded and cut into 1-inch cubes
* 1/2 red onion, coarsely chopped
* 20 large basil leaves, coarsely chopped
* 3 tablespoons capers, drained
* 1/2 lb. thickly sliced prosciutto, trimmed and chopped
* 8 oz. fresh mozzarella, drained and coarsely chopped
* 3/4 lb. boneless chicken
* 1 tablespoon olive oil
* kosher salt & cracked black pepper
For the vinaigrette:
* 2 tablespoons finely minced garlic
* 1 tablespoon anchovies, chopped into mush
* 1/2 teaspoon Dijon mustard
* 3 tablespoons white wine vinegar
* 1/2 cup good olive oil
* 1/2 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1 tablespoon balsamic vinegar
Directions
Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, prosciutto, mozzarella and capers. Add the bread cubes and toss.
Meanwhile, slice chicken into 1/2-inch pieces, pound and season with salt & pepper. Re-heat pan and add 1 tablespoon of oil. When oil is hot, add chicken and saute until cooked through, 3-4 minutes. Add chicken to bowl.
For the vinaigrette, heat oil in pan and add anchovies and garlic. Add mustard and spices and mix together, then turn off heat and whisk in white vinegar. Pour warm vinaigrette over bread cube mixture and toss.
Add a hearty dash of balsamic vinegar and adjust seasoning to taste. Allow the salad to sit for about half an hour for the flavors to blend before serving.
It's amazing and really convenient for taking along to rehearsals!
The Ultimate Panzanella
Ingredients
For the salad:
* 3 tablespoons good olive oil
* 1 small French bread or boule, cut into 1-inch cubes (6 cups)
* 1 teaspoon kosher salt
* 10 oz. grape tomatoes, halved
* 1 cucumber, peeled, seeded and chopped into chunks
* 1/2 orange bell pepper, seeded and cut into 1-inch cubes
* 1/2 yellow bell pepper, seeded and cut into 1-inch cubes
* 1/2 red onion, coarsely chopped
* 20 large basil leaves, coarsely chopped
* 3 tablespoons capers, drained
* 1/2 lb. thickly sliced prosciutto, trimmed and chopped
* 8 oz. fresh mozzarella, drained and coarsely chopped
* 3/4 lb. boneless chicken
* 1 tablespoon olive oil
* kosher salt & cracked black pepper
For the vinaigrette:
* 2 tablespoons finely minced garlic
* 1 tablespoon anchovies, chopped into mush
* 1/2 teaspoon Dijon mustard
* 3 tablespoons white wine vinegar
* 1/2 cup good olive oil
* 1/2 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1 tablespoon balsamic vinegar
Directions
Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, prosciutto, mozzarella and capers. Add the bread cubes and toss.
Meanwhile, slice chicken into 1/2-inch pieces, pound and season with salt & pepper. Re-heat pan and add 1 tablespoon of oil. When oil is hot, add chicken and saute until cooked through, 3-4 minutes. Add chicken to bowl.
For the vinaigrette, heat oil in pan and add anchovies and garlic. Add mustard and spices and mix together, then turn off heat and whisk in white vinegar. Pour warm vinaigrette over bread cube mixture and toss.
Add a hearty dash of balsamic vinegar and adjust seasoning to taste. Allow the salad to sit for about half an hour for the flavors to blend before serving.
It's amazing and really convenient for taking along to rehearsals!