Crunchy Panzanella
Category: Main Dishes
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Stale bread | 120g |
| Red Tropea onions | 55g |
| White zucchinis | 185g |
| Green beans | 100g |
| Pine nuts | 30g |
| Fresh basil | 15g |
| Extra virgin olive oil | 20g |
| Balsamic vinegar | 15g |
| Fine salt | to taste |
| Coarse salt | 4g |
| Cherry tomatoes | 200g |
| Extra virgin olive oil (for dressing) | 15g |
| Fine salt (for dressing) | to taste |
| Sugar | to taste |
Instructions:
Start by preparing the confit cherry tomatoes. Rinse the cherry tomatoes and slice them in half lengthwise. Arrange them on a baking tray lined with parchment paper, with the cut side facing upwards. Drizzle with 20g of extra virgin olive oil, and sprinkle them with fine salt and a touch of sugar.
Roast the tomatoes in a preheated convection oven at 100°C for 1.5 hours, keeping the oven door slightly ajar to allow steam to escape. Alternatively, you can use a static oven set at 120°C for about 2 hours.
While the tomatoes are roasting, prepare the onions. Slice them into thick rings, about 2-3mm wide. Place them in water to soak for about 1 hour, changing the water and adding salt after 30 minutes. This process will help make the onions more digestible and mellow their flavor.
Next, prepare the bread. Slice the stale bread into thick slices and then cut them into cubes. Spread the cubes onto a baking tray lined with parchment paper, and toast them in a preheated static oven at 200°C for approximately 8 minutes, until golden and crispy.
In a non-stick skillet, lightly toast the pine nuts for a few minutes, turning them constantly to avoid burning. They should be golden and aromatic once done.
Wash the zucchinis and green beans. Trim the ends of the green beans and cut them into bite-sized pieces. Dice the zucchinis as well. Bring a pot of salted water to a boil and blanch the vegetables for about 4 minutes, starting from when the water resumes boiling. Once cooked, immediately transfer the vegetables into a bowl of ice-cold water to stop the cooking process and preserve their vibrant color.
Drain the onions and rinse them under cold water. Place the blanched vegetables and onions into a large mixing bowl. Drizzle with 20g of olive oil, and add salt to taste. Toss everything together to ensure it’s well-coated.
Now, add the crispy toasted bread cubes and pine nuts to the mix. Gently incorporate the confit cherry tomatoes into the salad. Mix everything lightly, ensuring that the bread remains crispy and the tomatoes don’t break apart too much.
Let the panzanella rest for no more than 10 minutes before serving to maintain its crunchiness. The salad is best enjoyed fresh and still crisp!
This Crunchy Panzanella is a perfect main dish that offers a delightful mix of textures and flavors, with sweet, slow-roasted cherry tomatoes, crunchy bread cubes, and fresh vegetables. It’s an ideal dish for warm days and pairs wonderfully with a chilled glass of white wine. The combination of fresh basil and pine nuts adds a rich, aromatic depth that elevates this classic Italian recipe into a modern, crispy variation that will surely become a crowd favorite. Enjoy!
