HEIRLOOM TOMATO PANZANELLA
Provided by Geoffrey Zakarian
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F.
- In a medium mixing bowl, combine the bread and olive oil and season with salt and pepper. Transfer to a baking sheet and bake until golden brown, 12 minutes. Cool to room temperature.
- Combine the cucumbers, onions, parsley, capers, olives, garlic, basil, tomatoes and cooled bread cubes in a bowl and dress with the Mustard-Anchovy Vinaigrette. You may use more or less vinaigrette depending on your preference. Season with salt and pepper.
- Puree the vinegar, mustard, garlic, shallots and anchovies in a blender. With the motor running, emulsify the oil into the mixture. Season with salt and pepper.
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.
HEIRLOOM TOMATO PANZANELLA
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Preheat oven to 375 degrees F and preheat a cookie sheet in it.
- Melt the butter in a large skillet over medium heat and cook until it foams. Add the garlic and cook until fragrant, about 30 seconds to 1 minute. Add the bread cubes and toss to coat with the butter. Season with salt and pepper. 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 8 or 9 minutes. Let cool. Store in an airtight container.
- Michael's Notes: I use a serrated knife to remove the crust from day-old bread, 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.
HEIRLOOM TOMATO PANZANELLA
Make and share this Heirloom Tomato Panzanella recipe from Food.com.
Provided by MsPia
Categories < 60 Mins
Time 40m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Heat a stove-top grill. Brush the bread with olive oil, sprinkle with salt, and grill for 10 minutes on each side, until nicely browned. If you don't have a stove-top grill, heat the oil in a large sauté 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 together the garlic, mustard, vinegar, olive oil, salt, and pepper.
- In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Toss with enough vinaigrette to moisten. Season liberally with salt and pepper and arrange the vegetables artfully on a platter. Drizzle the bread with extra vinaigrette or olive oil and add to the platter.
- Serve immediately, or allow the salad to sit for about half an hour for the flavors to blend.
Nutrition Facts : Calories 135.3, Fat 12.6, SaturatedFat 1.8, Sodium 179.4, Carbohydrate 5.5, Fiber 1, Sugar 1.6, Protein 1.1
PANZANELLA
Prepare your own version of one of Tuscany's most famous dishes, panzanella. It's a good way to use up leftovers, as it's made with stale bread - simply toss with ripe tomatoes and an olive oil dressing
Provided by Esther Clark
Categories Lunch, Side dish, Starter
Time 45m
Yield Serves 4-6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 378 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 2.3 milligram of sodium
PANZANELLA
Categories Salad Tomato Side No-Cook Picnic Quick & Easy Basil Cucumber Summer Gourmet Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- In a serving bowl stir together the bread, the tomatoes, the cucumber, the onion, the oil, the vinegar, the basil, and salt and pepper to taste until the salad is combined well.
PANZANELLA PASTA
We take classic panzanella ingredients like ripe tomatoes, peppers and olives and toss them with hot noodles for a hearty pasta dish. My kids especially like the crunchy croutons. -Ashley Pierce, Brantford, Ontario
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (1 cup each).
Number Of Ingredients 12
Steps:
- Cook spaghetti according to package directions. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add bread cubes; cook and stir 3-4 minutes or until toasted. Remove from heat., In a large bowl, whisk vinegar, mustard, salt, pepper and remaining oil until blended. Add tomatoes, peppers, olives and basil; toss lightly., Drain spaghetti and add to tomato mixture. Add toasted bread cubes and cheese; toss to combine. Serve immediately.
Nutrition Facts : Calories 297 calories, Fat 18g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 739mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.
More about "panzanella stuffed heirloom tomatoes food"
HEIRLOOM TOMATO PANZANELLA - 1840 FARM
From 1840farm.com
Reviews 2Estimated Reading Time 5 mins
- Preheat the oven to 375 degrees Fahrenheit. Cut the bread into bite sized pieces (approximately 1” in size). Add the bread cubes to a large bowl. Drizzle 3 tablespoons of olive oil over the bread cubes. Season the bread cubes liberally with salt and pepper. Toss the cubes, adding another tablespoon of oil if needed. Spread the cubes out on a large baking sheet.
- Transfer the baking sheet to the preheated oven. Bake for 10 – 15 minutes until crisp and lightly browned. Remove the baking sheet from the oven and allow the bread cubes to cool to room temperature.
- Meanwhile, prepare the tomatoes by coring large tomatoes before dicing or simply slicing cherry or grape sized tomatoes in half or quarters. The tomato pieces should be bite sized, slightly smaller than the cubes of bread. Place the tomato pieces in a bowl and toss with the teaspoon of sea salt. Transfer the salted tomatoes to a small colander set over the bowl to catch the juices as they drain away from the tomatoes.
- In a small pot over low heat, warm the 3 tablespoons olive oil, sliced garlic, sundried tomatoes, and tablespoon of oil from the sundried tomatoes until fragrant. Continue to cook over low heat for 2-4 minutes. Remove from the heat and allow to cool. The flavors of the garlic and sundried tomatoes will infuse the olive oil with their delicious flavors.
HEIRLOOM TOMATO PANZANELLA SALAD
From minimalistbaker.com
5/5 (5)Calories 227 per servingCategory Entree, Salad, Side
PANZANELLA SALAD (BREAD AND TOMATO SALAD) …
From themediterraneandish.com
20-MINUTE GRILLED HEIRLOOM TOMATO AND FETA PANZANELLA
From cookinglight.com
HEIRLOOM TOMATO PANZANELLA RECIPE - YOUTUBE
From youtube.com
HEIRLOOM TOMATO PANZANELLA RECIPE - TASTINGTABLE.COM
From tastingtable.com
HEIRLOOM TOMATO PANZANELLA | RECIPE | PANZANELLA, STUFFED PEPPERS ...
From pinterest.com
PANZANELLA - BETTER HOMES & GARDENS
From bhg.com
PANZANELLA STUFFED HEIRLOOM TOMATOES | PUNCHFORK
From punchfork.com
RECIPE: HEIRLOOM TOMATO PANZANELLA | WHOLE FOODS MARKET
From wholefoodsmarket.com
BEST HEIRLOOM TOMATO PASTA BAKE WITH FRESH TOMATO …
From foodnetwork.ca
HEIRLOOM TOMATO PANZANELLA WITH POACHED EGGS - SPINACH TIGER
From spinachtiger.com
CLASSIC PANZANELLA SALAD (TUSCAN-STYLE TOMATO AND BREAD SALAD) …
From seriouseats.com
PANZANELLA STUFFED HEIRLOOM TOMATOES | RECIPE | FOOD NETWORK …
From pinterest.com
RECIPE: HEIRLOOM TOMATO PANZANELLA | STYLE AT HOME
From styleathome.com
TOMATO-HERB PANZANELLA - SOUTHERN LIVING
From southernliving.com
HEIRLOOM TOMATO AND CORNBREAD PANZANELLA - FOOD52
From food52.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love