On a hot, summer day in Lucca, few places are more agreeable to have lunch at than under the stone arches of the old trattoria Da Giulio, well protected from the gaze of the sun. The menu never changes (dreary to be a chef there, one would have thought) and the food is solid rather than exceptional, but the combination of decent food, smiling service, reasonable prices and perfect location, makes this place dear to its many customers. I generally stick to the usual summer suspects: either pappa al pomodoro or panzanella, both stalwarts of Tuscan cookery. The former is a a thick bread and tomato soup served at room temperature; the latter a salad of crumbled stale bread, tomatoes and red onions.
I have just googled “panzanella” and I got about 9,060,000 results.No one can doubt that this summer dish has made it big on the food world stage, with versions ranging from the monastic to the sybarite. Panzanella comes from the regions of central Italy: Toscana, Lazio, Umbria, Marche and Abruzzo, but the Tuscan one is perhaps the most famous. At its most basic, it is a mix of old, dry bread, soaked, squeezed and crumbled, tomatoes, red onions and basil, dressed with oil and vinegar and eaten slightly chilled. But variations abound: cucumbers, olives, capers, snippets of anchovies, sliced boiled eggs, all can go in a panzanella. I have seen versions where the stale bread is briefly soaked and then squeezed and coarsely cut up (instead of being crumbled) and others where fresh bread is being used, toasted, rubbed with garlic and then cut into neat cubes or torn into rough pieces. You get it: one basic idea, endless interpretations.
This is my version, pretty close to the one I often eat in Lucca’s trattorias, with some personal tweaks. Quantities are unimportant, but I prefer a salad heavy on the vegetables and lighter on bread. Roughly speaking, for 1 large portion or 2 small portions, I generally use: 60g dry bread 200g tomatoes (net weight) half a red onion, possibly a sweet Tropea onion oil, vinegar to taste. Basil or mint Capers, slivered green olives, cucumbers, depending on the mood.
The bread. It must be from a loaf with a rather chewy crumb. In my experience, a sourdough loaf works best (as opposed to a bakery yeast loaf). It must be not just stale, but stone dry, in order to withstand the soaking without becoming a pap. Cut up your bread in big hunks and immerse them in cold water. As soon as you can feel they are softening (seconds, rather than minutes), lift them out. Some parts will be softer than others (the crust always stays a little harder) and that’s fine. Squeeze them in between your palms, removing as much liquid as possible. Crumble them into irregular crumbs or pieces into a bowl. This mix should feel on the dry, crumbly side. Dress them with a little salt, oil and a dash of vinegar. It is crucial the bread is not soggy.
The tomatoes. Use good, ripe tomatoes. I dice them small, using pips, juices and all. Dress them with a little oil and salt.
The onions. I always use red onions in salads, possibly of the sweet Tropea variety (and I never use them in ordinary cooking actually – one of my fixations). Slice them thinly, put them in a jar and cover with half wine vinegar (white or red) and half water, adding a generous pinch of sugar and a fresh bay leaf, if you have it. Leave them to marinate for at least an hour. Especially in summers, I tend to have a tupperware of these marinated red onions constantly in my fridge, because I use them a lot in salads. If you do not care much for the vinegary taste, just soak the onions in cold water for about one hour.
To assemble the salad, add the tomatoes (keeping some back to add on top of the salad) and the onions to the bread. Mix everything together using your hands and check for salt and vinegar: panzanella should be pleasantly, refreshingly vinegary. Refrigerate until slightly chilled. Add plenty of basil, mix lightly, drizzle with of oil before serving, scattering the leftover tomatoes on top.
I sometimes like to add a few capers, for their briny punch, and occasionally some sliced cucumbers (the slices having been salted first for about thirty minutes, drained and dried on a cloth, dressed with a little vinegar). Instead of basil, I also use mint. Occasionally I use slivered green olives, omitting the capers.
an Italian salad made with stale (= not fresh) bread in oil and tomatoes, and often other vegetables: Stale bread can be used in panzanella, a Tuscan bread salad.
Simple sautéed asparagus, poached salmon and steamed artichokes, crunchy radishes with salted butter, and any other light, bright dishes with seasonal produce. Even cozy-feeling recipes are better with young roots, not the over-wintered ones you've been hoarding.
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 originated in the central Italian countryside, where farmers combined surplus vegetables with old bread to cut down on waste. They soaked the bread in cold water to give it a chewy texture, then tossed it with vinegar, herbs, and onions for a wonderfully tangy bite.
Etymology. Artos in Ancient Greek meant "cake", "loaf of wheat-bread", collectively "bread", but in Modern Greek it is now more commonly used in the context of communion bread used in church, having been replaced in the broader context by the word ψωμί, psomi.
It was adopted by Jewish immigrants to the Levant in the late 19th century, who found the locally grown Kirby cucumbers and tomatoes in popular local salad. It was popularized in the kibbutzim, where the Jewish farmers had local fresh produce at hand. The name Israeli Salad is used mainly outside of Israel.
Panzanella was based on onions, not tomatoes, until the 20th century. Modern panzanella is generally made of stale bread soaked in water and squeezed dry, red onions, tomatoes, olive oil, vinegar, salt, and pepper.Cucumbers and basil are often added.
Cherry tomatoes are small, round tomatoes that are perfect for snacking and salads. As their namesake suggests, they are about the same size and shape as a cherry. Most cherry tomatoes are red, but they do come in other colors like yellow and orange.
But no salt. Without it, the bread has no flavour, but it also has a lighter crust and chewier texture. The reigning theory is that salt was taxed too heavily in medieval Florence, so bakers left it out. They never looked back, not even when the tax was lifted, growing affectionately attached to their baked aberration.
The first recordings of people enjoying salad date back to Ancient Roman times. The salads of that time were not much different than the modern-day garden salads of today. They consisted of fresh, edible herbs, lettuce, and raw vegetables, and the dressing of the time was a simple mixture of oil and salt.
The ancient Babylonians, Egyptians, Greeks and Romans were known to consume mixed greens with a combination of salt, oil and vinegar. These early salads were often made with ingredients like lettuce, celery, radishes, and onions, which were considered beneficial for digestion and overall health.
What do Arabs eat pita bread with? It can be eaten with so many kinds of food such as fried or grilled meat or fish , fried or boiled eggs, edible jams of all kinds, white cheese, cooked beans or any vegatables and similar sorts of food.
How to serve artisan bread. This is a breakfast, lunch, or dinner bread. Serve for breakfast with butter and jam alongside a nice omelet, or as a toasted pesto sandwich for lunch, or it accompanies almost any dinner meal. When serving with dinner I love to accompany it with a nice oil dip.
For pizza vibes, dip breadsticks into a simple marinara or pizza sauce. Love garlic? Pair them with a creamy garlic sauce. Great salad dressing pairings: ranch or blue cheese dressing.
Italian Grissini - Long, thin and crispy homemade Italian breadsticks perfect served with drinks, cured meats and cheese for an Italian aperitivo or for dunking in dips or soup, so delicious and easy to make at home!
Introduction: My name is Kerri Lueilwitz, I am a courageous, gentle, quaint, thankful, outstanding, brave, vast person who loves writing and wants to share my knowledge and understanding with you.
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