Directions:
STEP 1
To prepare the panzanella, cut or tear the bread into large chunks and place in a large bowl. Add just enough water to wet it. Set aside to soak for 25 minutes.
STEP 2
Meanwhile, prepare the vegetables. Cut both onions into slices, chop the celery (or cucumber) and both types of tomatoes into chunks. Combine all vegetables in a large salad bowl. Mix in 1/2 cup of Parmigiano Reggiano cheese shavings.
STEP 3
Squeeze the bread well with your hands, removing as much water as you can. Add the pieces of bread and the basil leaves, ripped up with your hands to the bowl with the vegetables. Season with oil, vinegar, salt and pepper.
STEP 4
Mix well and let the panzanella rest for a couple of hours before serving. Finish with the rest of the Parmigiano Reggiano cheese shavings.
STARTERS
Panzanella Salad with Parmigiano Reggiano® Cheese
-
20m
PREP
-
2h
REST
-
260
CALORIES
-
4
SERVINGS
Panzanella (also called ‘Panmolle’) is a chopped salad made with soaked stale bread, onions and tomatoes that is a summertime favorite. It often includes cucumbers, celery, basil and is dressed with olive oil and vinegar.
Panzanella is often associated with Tuscany, however bread salads are not uncommon across the Mediterranean. It is believed that panzanella was invented in the 15th century as a means to utilize unwanted ingredients, such as stale bread. At the time, dried, stale bread was as common as fresh and folks developed creative ways to use their loaves; think of it as the way we use dried pasta or instant ramen.
Tomatoes didn’t make their way into the classic panzanella recipe until the 16th century since tomatoes didn’t exist in Europe until they were brought back from the Americas.
Chef Michele is adamant about using the freshest seasonal vegetables, and likes to add shaved Parmigiano Reggiano cheese (aged 24 months) to add more texture and flavor to the salad.
Ingredients:
8 ounces stale Tuscan bread, or any unsalted bread
1 quart water
1/2 cup beefsteak tomatoes
1/2 cup yellow and red cherry tomatoes
1/2 cup spring onions
1/4 cup red onions
2 or 3 celery stalks or 1 cucumber
1 cup Parmigiano Reggiano cheese *See Hint
1/4 cup basil
extra virgin olive oil
1/4 cup balsamic vinegar
salt and pepper, to taste
Hint:
Easy and quick to make, you just have to calculate the resting time so that the flavors blend at their best, it is perfect as an appetizer or for a quick and light lunch.
Chef Michele recommends freshly shaved Parmigiano Reggiano cheese aged 24 months for this dish. To make sure you are buying real Parmigiano Reggiano cheese, look for the distinctive dotted rind and make sure it is a product of Italy, otherwise it is not Parmigiano Reggiano.
Pairings:
Red wine – Sangiovese
White wine – Verdicchio
Orange wine – Emilia Romagna Trebbiano
Beer – Lager or IPA
STARTERS
Panzanella Salad with Parmigiano Reggiano® Cheese
-
20m
PREP
-
2h
REST
-
260
CALORIES
-
4
SERVINGS
Panzanella (also called ‘Panmolle’) is a chopped salad made with soaked stale bread, onions and tomatoes that is a summertime favorite. It often includes cucumbers, celery, basil and is dressed with olive oil and vinegar.
Panzanella is often associated with Tuscany, however bread salads are not uncommon across the Mediterranean. It is believed that panzanella was invented in the 15th century as a means to utilize unwanted ingredients, such as stale bread. At the time, dried, stale bread was as common as fresh and folks developed creative ways to use their loaves; think of it as the way we use dried pasta or instant ramen.
Tomatoes didn’t make their way into the classic panzanella recipe until the 16th century since tomatoes didn’t exist in Europe until they were brought back from the Americas.
Chef Michele is adamant about using the freshest seasonal vegetables, and likes to add shaved Parmigiano Reggiano cheese (aged 24 months) to add more texture and flavor to the salad.
Directions:
STEP 1
To prepare the panzanella, cut or tear the bread into large chunks and place in a large bowl. Add just enough water to wet it. Set aside to soak for 25 minutes.
STEP 2
Meanwhile, prepare the vegetables. Cut both onions into slices, chop the celery (or cucumber) and both types of tomatoes into chunks. Combine all vegetables in a large salad bowl. Mix in 1/2 cup of Parmigiano Reggiano cheese shavings.
STEP 3
Squeeze the bread well with your hands, removing as much water as you can. Add the pieces of bread and the basil leaves, ripped up with your hands to the bowl with the vegetables. Season with oil, vinegar, salt and pepper.
STEP 4
Mix well and let the panzanella rest for a couple of hours before serving. Finish with the rest of the Parmigiano Reggiano cheese shavings.
Ingredients:
8 ounces stale Tuscan bread, or any unsalted bread
1 quart water
1/2 cup beefsteak tomatoes
1/2 cup yellow and red cherry tomatoes
1/2 cup spring onions
1/4 cup red onions
2 or 3 celery stalks or 1 cucumber
1 cup Parmigiano Reggiano cheese *See Hint
1/4 cup basil
extra virgin olive oil
1/4 cup balsamic vinegar
salt and pepper, to taste
Hint:
Easy and quick to make, you just have to calculate the resting time so that the flavors blend at their best, it is perfect as an appetizer or for a quick and light lunch.
Chef Michele recommends freshly shaved Parmigiano Reggiano cheese aged 24 months for this dish. To make sure you are buying real Parmigiano Reggiano cheese, look for the distinctive dotted rind and make sure it is a product of Italy, otherwise it is not Parmigiano Reggiano.
Pairings:
Red wine – Sangiovese
White wine – Verdicchio
Orange wine – Emilia Romagna Trebbiano
Beer – Lager or IPA
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