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Cut bread into 1"-thick slices, then tear into about 1" pieces and transfer to a large bowl. Drizzle bread with 1/4 c. oil; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat.
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. Place the bread in a medium bowl with the tomatoes, cucumber, and red onion. In a small bowl, combine the garlic and vinegar. Gradually whisk in the olive oil. Season with salt and pepper to taste.
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. It is also popular in other parts of central Italy.
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Want to make Panzanella? Learn the ingredients and steps to follow to properly make the the best Panzanella? recipe for your family and friends.
4. French Toast. Slightly stale bread is perfect for French toast. It soaks up the eggy custard without falling apart or turning to mush. Whisk together eggs, milk, a splash of vanilla, and a ...
country bread (about a half-loaf), cut into cubes or roughly torn. 2 tbsp. olive oil, plus 1/4 cup, divided. Kosher salt and freshly ground black pepper. 2. cloves garlic, chopped. 1 tbsp. Dijon ...
Winter Rainbow Panzanella Salad. This winter rainbow panzanella salad is packed with in-season veggies, crisp and crunchy sourdough croutons, and coated in a tangy grapefruit vinaigrette, making ...