Panzanella Bread Bowl 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.

SMOKY CAPRESE BREAD BOWL

Steps:

• Prepare a grill for medium indirect heat.
• To make the bread bowl, slice off the top one-quarter of the bread with a serrated knife and set the top aside. Hollow out the loaf by cutting a circle around the inside of the bread, leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about 1 inch intact at the bottom of the bowl as well. Reserve the bread pieces and the bowl.
• Combine the tomato paste, garlic, 1/2 teaspoon kosher salt, several grinds of black pepper and the red pepper flakes in a small bowl. Whisk in the olive oil until well combined. Brush the mixture all over the inside of the bread bowl and its top with a pastry brush. Fill with the cheese and replace the top.
• Grill the bread bowl until the cheese is completely melted, about 30 minutes. During the last 5 minutes of cooking, grill the reserved bread pieces until golden all over. Transfer everything to a serving platter and remove the top of the bread bowl. Top the cheese with the tomatoes and basil. Drizzle with more olive oil and some balsamic vinegar, then sprinkle with flaky salt.

SUMMER PANZANELLA BURRATA BOWL

Steps:

• Preheat the oven to 425 degrees F.
• Arrange the bread slices on a baking sheet in a single layer. Bake until dried out and golden around the edges, about 7 minutes. When cool enough to handle, rub both sides of each slice with the cut side of the garlic clove.
• Whisk together the oil, vinegar, red pepper flakes, 3/4 teaspoon salt and several grinds of black pepper in a large serving bowl until combined. Toss in the tomatoes, peaches and onion, then set aside to marinate for 10 minutes.
• Tear the bread into bite-size pieces, add them to the bowl and toss to coat. Add the basil and salt and black pepper to taste. Cover and let sit until the bread is softened and the flavors marry, at least 30 minutes and up to 2 hours.
• Divide the panzanella among 8 bowls and top each with half a ball of burrata. Drizzle with olive oil and serve immediately.

PANZANELLA

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.

PANZANELLA

Steps:

• Heat the oven to 180C/160C fan/gas 4. Put the tomatoes in a colander and sprinkle over 1 tsp sea salt, then leave to sit for 15 mins.
• Spread the chunks of bread out on a baking tray and toss with 1 tbsp of the oil. Bake for 10-15 mins, or until lightly toasted.
• In a bowl, whisk together the remaining oil, the vinegar and shallot. Season to taste. Toss the anchovies with the tomatoes, croutons, olive oil dressing, the olives and half the basil in a large bowl. Spoon the panzanella onto a serving plate and top with the remaining basil.

PANZANELLA (ITALIAN BREAD SALAD)

Steps:

• In a bowl, combine the tomatoes, cucumber, onion, garlic and basil.
• Drizzle with the 1/2 cup olive oil and the 3 tblsps vinegar, season with salt and pepper and toss well.
• Place half of the bread in a wide, shallow bowl.
• Spoon half of the tomato mixture over the bread.
• Layer the remaining bread on top and then the remaining tomato mixture.
• Cover and refrigerate for 1 hour.
• Just before serving, toss the salad and adjust the seasonings with salt and pepper.
• If the bread seems dry, add a little oil or vinegar.
• Serve immediately.