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Panzanella (Italian: [pantsaˈnɛlla]) or panmolle (Italian: [pamˈmɔlle]) is a Tuscan and Umbrian chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. It often includes cucumbers , sometimes basil and is dressed with olive oil and vinegar .
Summer is a huge bowl of panzanella in the center of the table: generous bronzed croutons tossed with chunks of juicy tomato, shallots, and torn basil in a bright vinaigrette.
Crumble the bread in a large bowl and add water to cover. Let soak for 15 minutes. Squeeze the bread with your hands and discard the soaking water.
Want a filling, high-protein, healthy salad that doesn't cost too much to make? Give this recipe a try. Canned tuna and beans make it hearty, and the dressing and bread keep it flavorful and fun.
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Russian salad: Russia: Potato and meat salad Diced potato, hard boiled eggs, green peas, pickles, meat (sometimes fish or seafood), with mayonnaise. Panzanella: Florence, Italy: Bread salad A bread salad that includes sliced bread and fresh tomatoes flavored with basil, olive oil, and vinegar, often with salt and Black pepper. Pao cai: Sichuan ...
A salad can be a composed salad (with the ingredients specifically arranged on the serving dish) or a tossed salad (with the ingredients placed in a bowl and mixed, often with salad dressing). An antipasto plate, the first dish of a formal Italian meal , is similar to a composed salad, and has vegetables, cheese, and meat.
Grilled Shrimp Skewers and Panzanella Salad by Anna Francese Gass. This is an ideal warm-weather dish because it is light and refreshing but still so satisfying. The smoky grilled shrimp and fresh ...