Crispy panzanella salad
Food Wishes · ♥ 4K likes · 223.8K views · 72 min video
Read about tomatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ loaf stale bread
Cut half a loaf of stale bread into evenly sized half-inch cubes, crust and all.
- olive oil
Fry the cubes in a large skillet over medium heat with lots of olive oil, keeping them moving and adding oil to dry pieces, until they start to turn golden.
- Parmigiano Reggiano
- toy box tomatoes
Finely grate Parmigiano Reggiano over and keep tossing over medium heat until golden brown, hard and crispy outside and still a little chewy inside; cool completely.
- salt
- freshly ground black pepper
- sugar
- red wine vinegar
- extra virgin olive oil
- finely minced garlic
Halve all the tomatoes, however small; toss with salt, black pepper, a pinch of sugar, red wine vinegar, extra virgin olive oil and a little minced garlic.
Panzanella: drawing juice from the tomatoes
- 4–5 leaves basil
Chiffonade four or five basil leaves; add to the tomatoes with another splash of oil and vinegar.
Add roughly equal amounts of the fried bread cubes and toss 2 to 3 minutes until saturated; pat down and rest 3 to 4 minutes, adding more vinegar and oil if the dressing has been absorbed, and check for salt.