PANZANELLA BREAD BOWL
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Hollow out the center of the ciabatta loaf to form a rectangular "bowl"; set aside. Cut the removed bread into 1-inch cubes; spread 2 cups of the bread on a rimmed baking sheet (reserve the rest for another use). Bake the bread cubes until lightly toasted, 5 to 6 minutes. Let cool.
- Combine the lettuce, tomatoes, cucumber, roasted red peppers, salami, prosciutto, soppressata, cheese and toasted bread cubes in a large bowl. Whisk the olive oil, vinegar, 2 tablespoons water, the oregano, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Drizzle the dressing over the salad and
Nutrition Facts : Calories 700 calorie, Fat 40 grams, SaturatedFat 12 grams, Cholesterol 65 milligrams, Sodium 1760 milligrams, Carbohydrate 58 grams, Fiber 5 grams, Protein 29 grams
SUMMER PANZANELLA BURRATA BOWL
Two Italian classics collide in one great dish: All the fresh flavors of Caprese salad--ripe, juicy produce, creamy cheese, fresh basil and good olive oil--get mashed up with bruschetta, the Italian appetizer of garlic-rubbed crusty bread. And the longer this summery salad sits, the better it gets.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Arrange the bread slices on a baking sheet in a single layer. Bake until dried out and golden around the edges, about 7 minutes. When cool enough to handle, rub both sides of each slice with the cut side of the garlic clove.
- Whisk together the oil, vinegar, red pepper flakes, 3/4 teaspoon salt and several grinds of black pepper in a large serving bowl until combined. Toss in the tomatoes, peaches and onion, then set aside to marinate for 10 minutes.
- Tear the bread into bite-size pieces, add them to the bowl and toss to coat. Add the basil and salt and black pepper to taste. Cover and let sit until the bread is softened and the flavors marry, at least 30 minutes and up to 2 hours.
- Divide the panzanella among 8 bowls and top each with half a ball of burrata. Drizzle with olive oil and serve immediately.
PANZANELLA
Provided by Giada De Laurentiis
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Soak the capers in 2 tablespoons of vinegar in a small bowl for 10 minutes. Drain.
- Cut the crust off of the bread. Cut into 2-inch slices and grill, drizzling about 2 tablespoons of olive oil on both sides of the bread. Once grilled, cut or tear bread into 1 inch cubes and set aside.
- Submerge the tomatoes into a large saucepan of boiling water for 10 seconds. Using a slotted spoon, transfer the tomatoes to a large bowl of ice water to cool slightly. Using a small sharp paring knife, peel off the tomato skins. Cut the tomatoes in half and scoop out the seeds. Cut the tomatoes into 1-inch cubes and set aside.
- In a large bowl, whisk 2/3 cup of the olive oil, 1/4 cup of vinegar, and garlic. Season with salt and pepper, to taste. Add the bread cubes, tomatoes, and basil; toss to combine.
- Transfer half of the bread mixture to a 13 by 9 by 2-inch dish.
- Arrange half of the roasted peppers, drained capers, and olives over the bread mixture. Repeat layering with the remaining bread mixture, then the remaining roasted peppers, capers, and olives. Cover the salad and let stand at room temperature for flavors to blend, at least 1 hour.
- Garnish with the basil sprigs and serve.
PANZANELLA
Steps:
- 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. Add more oil as needed.
- For the vinaigrette, whisk all the ingredients together.
- In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
PANZANELLA
Provided by Rachael Ray : Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place bread in a medium mixing bowl and cover with water. Soak bread 3 to 5 minutes. In small batches, remove bread in handfuls from the water and wring it out with out mashing or tearing bread. You do not want wet bread, so wring it carefully.
- Combine tomatoes with onions and basil in a second bowl and dress with vinegar, oil, salt and pepper. Add bread to tomato salad and combine. Adjust seasonings and serve.
PANZANELLA
Prepare your own version of one of Tuscany's most famous dishes, panzanella. It's a good way to use up leftovers, as it's made with stale bread - simply toss with ripe tomatoes and an olive oil dressing
Provided by Esther Clark
Categories Lunch, Side dish, Starter
Time 45m
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4. Put the tomatoes in a colander and sprinkle over 1 tsp sea salt, then leave to sit for 15 mins.
- Spread the chunks of bread out on a baking tray and toss with 1 tbsp of the oil. Bake for 10-15 mins, or until lightly toasted.
- In a bowl, whisk together the remaining oil, the vinegar and shallot. Season to taste. Toss the anchovies with the tomatoes, croutons, olive oil dressing, the olives and half the basil in a large bowl. Spoon the panzanella onto a serving plate and top with the remaining basil.
Nutrition Facts : Calories 378 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 2.3 milligram of sodium
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