Panzanella
also called panzanella · panzanela · tuscan bread salad · italian bread salad · bread and tomato salad · stale bread salad
- The Bowl Shop
- serves 4
- recipe says 45 min
- Salads
Three ways to read this recipe
The table
| 1 1/2 lb(700 g; cut in rough chunks)ripe tomatoes | salt 30 min, keep the juice | whisk into the tomato water | throw in, stand 10 min |
| 3/4 tspkosher salt | |||
| 3 Tbs(45 mL)extra-virgin olive oil | |||
| 1 clove(grated)garlic | |||
| 6 cups(torn in rough pieces, crusts on)stale country bread | fry 6 min in the oil | ||
| 1/4 cup(60 mL)extra-virgin olive oil | |||
| 1/2 small(sliced paper thin)red onion | macerate 20 min | ||
| 2 Tbs(30 mL)red wine vinegar | |||
| 1 cup(torn)basil | |||
| 1/2 tspblack pepper | |||
| Ten minutes for the bread to drink. Past about forty this one is porridge | |||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.12 things to get out.
Pans and tools
1salt 30 min, keep the juice
2fry 6 min in the oil
3macerate 20 min
4whisk into the tomato water
goes in with what step 1 made
5throw in, stand 10 min
goes in with what steps 2, 3 and 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 40 min1 of 5 steps gives no time
- Needs you
- about 6 min
- If you get it wrong
- Narrow — there is a window where the bread is soaked through and still has a spine, and it is about twenty minutes wide
salt 30 min, keep the juice
30 minwalk awayfrom the start
fry 6 min in the oil
6 minneeds youfrom the start
macerate 20 min
20 minwalk awayfrom the start
whisk into the tomato water
not timed30 min in
throw in, stand 10 min
10 minwalk away30 min in
- needs you
- you can walk away
- never timed
You'll need bowl · skillet
Goes with
See how it is written
>> title: Panzanella
>> category: Salads
>> tags: bread, tomato, basil, tuscan, no-cook
>> counters: The Bowl Shop
>> aka: panzanella, panzanela, tuscan bread salad, italian bread salad, bread and tomato salad, stale bread salad
>> pairs-with: fattoush, ciabatta
>> servings: 4
>> time: 45 min
>> slack: narrow — there is a window where the bread is soaked through and still has a spine, and it is about twenty minutes wide
>> step: salt 30 min, keep the juice
Salt @ripe tomatoes{1 1/2%lb}(700 g; cut in rough chunks) with @kosher salt{3/4%tsp} in a #bowl{} for ~stand{30%min}.
>> step: fry 6 min in the oil
Fry @stale country bread{6%cups}(torn in rough pieces, crusts on) in @extra-virgin olive oil{1/4%cup}(60 mL) in a wide #skillet{} over medium heat for ~fry{6%min}, turning until the edges are gold and the middles are still soft.
>> step: macerate 20 min
Macerate @red onion{1/2%small}(sliced paper thin) in @red wine vinegar{2%Tbs}(30 mL) for ~stand{20%min}.
>> step: whisk into the tomato water
Whisk @extra-virgin olive oil{3%Tbs}(45 mL) and @garlic{1%clove}(grated) into @&(~3)salted tomatoes{} and all their juice.
>> step: throw in, stand 10 min
Throw @&(~3)fried bread{} into @&(~1)dressed tomatoes{} with @&(~2)macerated onion{}, @basil{1%cup}(torn) and @black pepper{1/2%tsp}, and let it ~stand{10%min} before it goes to the table.
Ten minutes for the bread to drink. Past about forty this one is porridge.