i’m just back from a really pretty (civil) wedding (church taking place tomorrow, yay). summers are for getting married. the winters after will be tough and wedding deprived, haha.
speaking of summer, though. this summery panzanella brings the (inexistant) summer holidays straight to your home. all you have to do is… well, read below, will you?
and another tiny piece of news: i landed this really cool job at my favorite swiss lifestyle magazine – si style. i’m writing a bi-weekly column for them, with recipes in german. fridays will be vegi fridays, tuesdays devoted to dessert. because we’re sweet, hehe. so, this is to my german readers:
an alle meine deutschsprachigen leser!
endlich gibt es fork and flower auch in deutsch!
und zwar 2x wöchentlich auf si style.
summer panzanella – italian bread salad with tomato & stone fruit
(deutsche versionen hier)
1 crusty bread, in bite sized pieces
2 large cuore di bue tomatoes, red and yellow, in pieces
1 handful colorful cherry tomatoes, halved
1 ripe nectarine, halved, pitted, sliced
1 ripe peach, halved, pitted, sliced
4 sweet apricots, pitted, in fourth
2 garlic cloves, finely chopped
8 basil leaes, julienned
8 mint leaves, julienned
1 organic lemon, zest and juice
6 tbsp. olive oil
2 tbsp. butter
maldon sea salt & freshly ground black pepper
the important thing about panzanella is that they have to be fried to be crispy, but then, they have to soak up the dressing and the juices of the tomatoes etc, in order to get mushy again. in one word: divine!
firstly, prepare the bread pieces. heat the butter and half of the olive oil in a large frying pan. fry the bread on medium heat until crispy and brown. remove from the pan and place on a platter. in the still hot pan, fry the garlic for a minute. add to the bread. add all the tomatoes and stone fruit to the bread pieces. make a dressing with the remaining olive oil, lemon zest and juice, salt and pepper. combine everything with the vegs, fruit and bread. garnish with the mint and basil. serve. buon appetito!
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