BROCCOLI PANZANELLA WITH WALNUT SAUCE AND BASIL
Provided by Elaine Louie
Categories dinner, lunch
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 16
Steps:
- For the broccoli: Preheat oven to 425 degrees. In a mixing bowl, combine the broccoli, olive oil, garlic and red pepper flakes. Season with salt and pepper to taste. Spread across a baking sheet or shallow roasting pan, and roast until the broccoli is crisp-tender, and is beginning to brown, 15 to 20 minutes. Meanwhile, prepare walnut sauce.
- For the walnut sauce: In a dry skillet or toaster oven, toast the walnut pieces until fragrant and lightly browned. Place in a blender with garlic, olive oil and lemon zest. Blend until smooth, adding just enough water to make a thick yet pourable sauce. Season with salt and pepper to taste.
- For assembly: Spread the diced bread on a baking sheet and bake until crisp and golden, 5 to 10 minutes. Transfer to a bowl and add lemon juice, olive oil, and salt and pepper to taste. Add broccoli (there should be equal parts broccoli to bread), and mix lightly.
- On a serving platter or in a shallow bowl, spread the walnut sauce and pile the broccoli and panzanella on top. Garnish with julienned basil and, if desired, shaved Parmigiano-Reggiano.
BROCCOLI PANZANELLA
The first panzanella I ever had was at a restaurant called Il Cantinori in Greenwich Village. It's a thrifty bread salad that typically calls for tomatoes, but roasted broccoli is a delicious stand-in. The sauce of toasted walnuts, garlic, olive oil, and lemon gives it an added richness.
Provided by Anita Lo
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the broccoli: Preheat the oven to 425 F. Cut broccoli into small florets. In a mixing bowl, combine the broccoli, olive oil, red pepper flakes and garlic. Season to taste with salt and pepper. Spread across a baking sheet and roast until the broccoli is crisp-tender and beginning to brown, 15-20 minutes.
- For the walnut sauce: Place walnuts, water, garlic, olive oil, salt, and pepper in a blender and blend until smooth. (The amount of water should be such that the sauce is thick, yet pourable.) Add lemon juice and adjust the seasoning with salt, pepper, and more garlic (optional). Blend again; add lemon zest and salt and pepper as needed.
- For the panzanella: Place bread cubes in a bowl with basil, olive oil, Parmesan, and lemon juice. Toss and press down to absorb the flavors. Add more oil, lemon, salt, and pepper as needed. The consistency should be "saucy."
- For assembly: Mix the roasted broccoli into the panzanella. Taste, and adjust the salt and pepper. On a serving platter, spread walnut sauce and pile broccoli and panzanella on top. Garnish with more Parmesan shavings, olive oil, and a basil sprig (optional).
PANZANELLA
Provided by Giada De Laurentiis
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Soak the capers in 2 tablespoons of vinegar in a small bowl for 10 minutes. Drain.
- Cut the crust off of the bread. Cut into 2-inch slices and grill, drizzling about 2 tablespoons of olive oil on both sides of the bread. Once grilled, cut or tear bread into 1 inch cubes and set aside.
- Submerge the tomatoes into a large saucepan of boiling water for 10 seconds. Using a slotted spoon, transfer the tomatoes to a large bowl of ice water to cool slightly. Using a small sharp paring knife, peel off the tomato skins. Cut the tomatoes in half and scoop out the seeds. Cut the tomatoes into 1-inch cubes and set aside.
- In a large bowl, whisk 2/3 cup of the olive oil, 1/4 cup of vinegar, and garlic. Season with salt and pepper, to taste. Add the bread cubes, tomatoes, and basil; toss to combine.
- Transfer half of the bread mixture to a 13 by 9 by 2-inch dish.
- Arrange half of the roasted peppers, drained capers, and olives over the bread mixture. Repeat layering with the remaining bread mixture, then the remaining roasted peppers, capers, and olives. Cover the salad and let stand at room temperature for flavors to blend, at least 1 hour.
- Garnish with the basil sprigs and serve.
ZOODLE PANZANELLA
Provided by Valerie Bertinelli
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F.
- Spread the ciabatta on a baking pan in a single layer. Bake until dried out, about 15 minutes.
- Meanwhile, toss the tomatoes with 1/2 teaspoon salt in a colander set over a bowl and let stand 15 minutes to drain slightly.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until fragrant, about 1 minute. Add the zoodles and a large pinch of salt and cook, tossing gently with tongs, until just barely crisp tender, about 1 minute. Transfer the zoodles to a large bowl, leaving the garlic oil in the pan. Add the balsamic vinegar and 1/2 teaspoon salt to the skillet with the oil and stir to mix.
- Add the bread, tomatoes, shallot and basil to the bowl with the zoodles. Add the vinaigrette from the skillet and toss to combine. Transfer to a serving bowl and serve immediately.
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.
MUSHROOM PANZANELLA
My variation on Italian bread salad pairs nicely with grilled or roasted meats. It offers a sensational blend of tastes and textures.-Jennifer Beckman, Falls Church, Virginia
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 450°. In a large bowl, combine bread, 2 tablespoons oil and 1/4 teaspoon salt; toss to coat. Transfer to an ungreased baking sheet. Bake 8-10 minutes or until golden brown. Cool to room temperature., Combine mushrooms, 2 tablespoons oil, garlic and 1/4 teaspoon salt; transfer to a greased baking sheet. Bake at 450° 10-12 minutes or until tender., In a large bowl, whisk vinegar, mustard, honey and remaining oil and salt. Add arugula, tomatoes, pine nuts, raisins, toasted bread and mushrooms; toss to coat. Sprinkle with goat cheese. Serve immediately.
Nutrition Facts : Calories 210 calories, Fat 13g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 506mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
TOMATO AND BROCCOLI PANZANELLA
A hearty, rustic salad from the Tuscan region of Italy. I got this from a Pillsbury cookbook a few years back.
Provided by yooper
Categories Lunch/Snacks
Time 25m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- In a small nonmetal bowl, combine all dressing ingredients; mix well.
- Place rye and Italian bread slices on a broiler pan; broil 4 to 6 inches from the heat source for 4 to 5 minutes or until golden brown and toasty, turning once.
- Cool for 5 minutes, break or cut into 1/2 inch cubes; set aside.
- Bring 1/4 cup water to boiling in a medium saucepan over medium-high heat.
- Add broccoli; cook for 2-3 minutes until crisp tender.
- Drain, rinse with cold water to cool; drain well.
- Just before serving, add broccoli and all remaining salad ingredients to bread cubes; toss to mix.
- Pour dressing over salad, toss gently to coat.
Nutrition Facts : Calories 377.7, Fat 26.1, SaturatedFat 5, Cholesterol 8.8, Sodium 661.8, Carbohydrate 27, Fiber 3.2, Sugar 3.8, Protein 9.2
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- Heat the oven to 200°C/180°C fan/gas 6. Using a sharp knife (or mandoline if you have one) finely slice the stem of the broccoli, leaving the florets intact.
- Put the sliced broccoli stem in a bowl. Add 1 tbsp oil, the lemon zest and half the juice, the chilli flakes and some salt, then toss to coat. Set aside to marinate.
- Meanwhile separate the broccoli florets. Put in a roasting tin with 1 tbsp olive oil. Toss to coat, season with salt, then roast for 10 minutes.
- After 10 minutes, remove the tray and add the bread, ½ tsp freshly ground black pepper and ½ tbsp more oil. Toss together with the broccoli, then return to the oven to roast for 10 minutes more.
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- Place broccoli in a large bowl and drizzle with 1 tablespoon oil and toss to coat, spoon onto large baking sheet. In the same bowl as the broccoli was tossed, add the tomatoes and toss to coat with olive oil left in the bowl (don’t add any more oil); drizzle tomatoes with 1 teaspoon honey and toss to coat. Scrap tomatoes onto the same baking sheet as broccoli.
- Roast in a preheated 430 degree oven for 20 minutes or until broccoli is slightly charred on the tips and tender-crisp. (My oven smokes at 450 degrees, so I only ever set it as high as 430 degrees!) Place vegetables on a serving plate or bowl; add bread and toss gently.
- Whisk together remaining 2 tablespoons oil, vinegar and remaining 1/2 teaspoon honey. Pour over salad and toss gently. Sprinkle with cheese and oregano.
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