Asparagus Panzanella Food

PANZANELLA

Steps:

• Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
• For the vinaigrette, whisk all the ingredients together.
• 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.

SPRING PANZANELLA

Steps:

• Holding an asparagus spear in both hands, bend the spear until it breaks naturally at the point where the spear becomes tough. Discard the tough end. Repeat with the remaining asparagus. Cut off the tender tips and reserve.
• Bring a large pot of salted water to a boil over high heat. Add the asparagus tips and cook briefly, just until they lose their raw taste. Lift them out with a sieve or skimmer and let cool. Add the remaining portion of the asparagus spears and cook until tender enough to puree, then drain well.
• Put the asparagus spears basil, 6 tablespoons of the olive oil, and salt and pepper, to taste, in a blender or food processor. Puree until smooth.
• In a large bowl, combine the croutons, asparagus tips, peas, and green or spring onion. Add some of the asparagus puree and toss to coat well. Add more puree as needed to coat lightly and evenly. Add 3 tablespoons of the lemon juice and toss again. Taste and adjust the seasoning, then make an even layer of the mixture on a platter.
• In another bowl, combine the radicchio and spinach or arugula. Dress with the remaining 2 tablespoons olive oil, the remaining 1 teaspoon lemon juice, and salt and pepper to taste. Toss well, then mound on top of the dressed croutons. With a cheese plane or vegetable peeler, shave some ricotta salata over the top. Serve immediately.
• Preheat the oven to 350 degrees F.
• Melt the butter in a large skillet over moderate heat and cook until it foams. Add the bread cubes and toss to coat with the butter. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.
• Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 12 minutes. Let cool. Store in an airtight container.
• Michael's Notes: I use a serrated knife to remove the crust from day-old bread, and then switch to a chef's knife to cut the cubes because it doesn't tear the bread. Also note that I recommend grating the Parmesan finely so that it will stick to the bread better.
• Yield: 4 to 4 1/2 cups
• Preheat the oven to 350 degrees F.
• Melt the butter in a large skillet over moderate heat and cook until it foams. Add the bread cubes and toss to coat with the butter. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.
• Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to12 minutes. Let cool. Store in an airtight
• container.

PANZANELLA WITH MOZZARELLA AND HERBS

Steps:

• Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil and a pinch of salt. Bake until they are dried out and pale golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.
• Cut tomatoes into bite-size pieces and transfer to a large bowl. Add mozzarella, onions, garlic paste, 1 tablespoon vinegar, oregano or thyme, 1/4 teaspoon salt and the red pepper flakes if using. Toss to coat and set aside.
• In a medium bowl, combine remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in cucumbers, basil and parsley.
• Add bread cubes, cucumber mixture and capers to the tomatoes and toss well. Let sit for at least 30 minutes and up to 4 hours before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving.

PANZANELLA

Steps:

• Sauté bread in a large skillet over medium heat until golden and crisp; remove and add olive oil and zucchini.
• Cook until tender and lightly browned, about 10 minutes.
• Toss bread and zucchini with cherry tomatoes, shaved Parmesan, basil leaves, red-wine vinegar and olive oil.

ASPARAGUS PANZANELLA

Steps:

• Snap off and discard the tough ends of asparagus. Bring a medium saucepan of salted water to a boil; prepare an ice bath. Cook asparagus until bright green and just tender, 2 to 3 minutes. Transfer immediately to ice bath. Drain; place on a clean kitchen towel.
• In a large bowl, combine asparagus, cucumber, tomatoes, red onion, olives, capers, and bread; toss to combine.
• In a small bowl, whisk together red-wine vinegar and olive oil; season with salt and pepper. Pour vinaigrette over asparagus mixture, and toss until well coated. Let sit until bread absorbs juices, and serve.

ASPARAGUS, FINGERLING POTATO, AND GOAT CHEESE PIZZA

Steps:

• Place potatoes in small saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil and cook until potatoes are tender, about 10 minutes. Drain. Cool. Cut potatoes into thin slices.
• Preheat oven to 450°F. Sprinkle rimless baking sheet with cornmeal. Roll and stretch pizza dough to 16x11-inch oval. Transfer to baking sheet. Mix 1 tablespoon olive oil and garlic in small bowl. Brush garlic oil over dough. Sprinkle 3/4 of green onions over, then mozzarella, leaving 1/2-inch plain border. Top with potato slices and goat cheese. Toss asparagus and 1 tablespoon oil in medium bowl. Scatter asparagus over pizza. Sprinkle with Parmesan, then lightly with salt and generously with pepper.
• Bake pizza until crust is browned and asparagus is tender, about 18 minutes. Transfer to cutting board. Sprinkle with remaining green onions. Cut into pieces.