PANZANELLA: TUSCAN BREAD SALAD
Steps:
- Submerge the slices of day-old Tuscan-style bread in a bowl of water.
- Use your hands to squeeze out all the water that the bread has absorbed. Break up the bread into small pieces and put into a large bowl.
- Squeeze the cherry tomato juices into a small bowl before adding the tomato halves to the bread mixture.
- Add the red onion, olive oil, and red wine vinegar to the bowl.
- Tear up the basil leaves and toss into the salad mixture. Season with salt and pepper, to taste. Toss well.
- Let the salad rest in the refrigerator for a few hours for all the flavors to come together.
PRINGLE-COATED SEA BASS ON DAY-OLD WONDER BREAD TUSCAN SALAD
Provided by Food Network
Time 1h
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. In a food processor place the Pringles, Parmesan cheese, flour, chili powder. Pulse until you have a fine grind. Coat the sea bass well with the Pringle mixture, set aside. In a medium-sized saute pan over medium high heat, heat the canola oil until hot. Add the bass and saute on each side until golden brown, about 2 to 3 minutes each side. Remove bass from the saute pan into a baking pan and place in the oven for 4 minutes.;
- Preheat the oven to 350 degrees. Toast the ripped up wonder bread until dry and golden in color. Toss all ingredients in a bowl. To assemble the dish, place the fish on top off the salad and add a sprig of parsley.;
PANZANELLA (TUSCAN BREAD SALAD)
Provided by Food Network
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Peel cucumbers leaving some green skin in alternating strips; slice as thinly as possible. Slice onions as thinly as possible. In a colander, toss cucumber and onion slices with 2 teaspoons salt. Weight with a plate and let drain 20 minutes. Quarter, then thinly slice tomatoes.
- In a large bowl of cold water soak staled bread just until it loses its firmness and becomes spongy, 30 seconds to 1 minute. (If you have let your bread get stale for less than 2 days, just run it briefly under cold, running water.) Using your hands, gently squeeze out water without compacting bread too much. Tear into pieces about 1/2-inch wide and 3-inches long.
- In a large bowl combine soaked bread, cucumbers and onions, tomatoes, basil, oil and vinegar. Season with salt and pepper. Serve immediately.
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