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1. Tomato, Cucumber, and Bread Salad Panzanella

Book Description

Almost everyone has a few favorite pastas and maybe a salad or roasted meat that come from Italian recipes. But wouldn’t it be wonderful to have an actual old world mother in the kitchen, dispensing advice, sharing family secrets, and discussing the origins of this or that recipe? Well, here she is. Giancarlo Caldesi’s mother and grandmother generously divulge the tips and reminders that give certain dishes that extra authentic Italian zing.

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The Italian Mama's Kitchen: Authentic Homestyle Recipes

Authors: Katie Caldesi,Giancarlo Caldesi

Date: August 2005

ISBN: 1592234119

Publisher: Thunder Bay Press (CA)

Paperback

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On hot summer days, Mama would make panzanella, a cool, refreshing salad that made good use of fresh herbs from the garden and the previous day’s leftover bread.
This salad makes either a nice first course or a light lunch. Experiment with different types of bread to find one that most closely resembles our Tuscan bread. Be sure to serve the salad as soon as it is prepared; the bread should be soft and spongy, not soggy.

PREPARATION TIME: 30 minutes
SERVES: 6 as a starter

• Half a medium-sized loaf of stale Tuscan or similar farmhouse-style white bread

• 1 handful basil leaves to taste

• 4 celery stalks, chopped coarsely

• 1 small cucumber, peeled and chopped coarsely

• 4 medium tomatoes, chopped coarsely

• 1 heaping tablespoon red onion, chopped coarsely, or 4 spring onions, chopped coarsely

• 12 radishes, trimmed and quartered

• 1 handful (about 1/2 ounce) ltalian (flat-leaf) parsley,

• stemmed and chopped coarsely

• 1/2 cup plus 2 tablespoons extra-virgin olive oil

• 2 tablespoons white wine vinegar

• Salt to taste

• Freshly ground black pepper to taste

1. Tear the bread into iarge chunks. Place in a large bowl, cover with cold water, and let soak 30 seconds.

2. Remove the bread from the bowl and squeeze out excess water. (The bread should feel spongy and should spring back into shape. It should not be soggy) Rinse and dry the bowl. Tear the bread into bite-sized pieces and return to the bowl.

3. Set aside a few basil leaves to garnish. Tear the remaining leaves into small pieces.

4. Add the torn basil leaves, celery cucumber, tomatoes, onion, radishes, and parsley to the bread. Toss thoroughly to mix. Set aside.

5. In a small bowl, mix together the olive oil and vinegar, stirring quickly with a fork. Pour the oil and vinegar over the tomato-bread mixture. Add salt and pepper-to taste and toss to mix.

6. Transfer to individual serving dishes. Garnish each dish with a few shredded leaves of hand- torn basil and serve immediately.

More From This Book:

1. Tomato, Cucumber, and Bread Salad Panzanella

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