Panzanella Recipe-Confident in the Kitchen-Jean Miller

Panzanella

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Welcome » Panzanella

Panzanella (pahn-zah-NELL-la) is a practical Italian dish transforming stale bread into a delicious salad. Traditionally it is made entirely from cold ingredients, but we like a roasted layer topped with a contrast of chilled. Mark said that it’s “like” salad, but without all the “boring” stuff. Ironically, a minute later he suggested it would be good over spinach leaves. I think I may be cracking his anti-vegetable platform.

Panzanella Recipe

  • Servings: 4
  • Calories per: 515
  • Active Time: 15 min
  • Total Time: 30 min
  • Difficulty: Easy
WHAT YOU NEED WHAT TO DO WHY
  • Parchment paper
Center an oven rack; preheat to 400°F Convection (verify with an oven thermometer). Meanwhile… Internal oven thermostats are often improperly calibrated.
  • 4 ounces (1 cup) yellow onion, wedged to 1/4 inch
  • 5-6 crimini mushrooms, sliced to 1/4 inch
  • 4 ounces thick sliced bacon, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • ½ teaspoon ground black pepper
  • ¼ teaspoon fine sea salt
  • 8 ounces Focaccia , cubed to ½ inch.
Add onion, mushrooms and bacon to the sheet pan. Drizzle with oil; sprinkle with pepper and salt. Toss with hands to coat evenly; spread in an even layer. Bake until bacon is crispy (~14 minutes); pour off any excess fat. Distribute focaccia bread cubes evenly on top and return to the oven until bread browns at the edges (~5 minutes). Meanwhile… Onion wedges are attractive and not prone to burning while roasting with bacon. Regular olive oil is sufficient here; heat destroys and wastes the subtle flavors of expensive extra-virgin.
  • 12-15 Kalamata olives, pitted and halved
  • 1 ripe Hass avocado, pitted, cubed
  • 12-15 cherry tomatoes, seeded and quartered
  • 2 tablespoons white wine vinegar
  • ½ teaspoon ground black pepper
  • 1/16 teaspoon fine sea salt
  • 4 ounces Greek feta, crumbled to ¼ or ½ inch
Add all but the feta to a 3-quart bowl; gently toss with a silicone spatula. Serve in wide, shallow bowls with a layer of roasted ingredients, topped with cool ingredients, and crowned with feta. Vinegar slows avocado discoloration and adds a pleasant tang. Keeping layers separate preserves contrasting temperatures. Adding just before serving protects texture and color.

FOR FOCACCIA SUBSTITUTION: Brush 3-4 slices of artisan white bread with 1 tablespoon olive oil. Evenly scatter 1 teaspoon grated Parmesan, 1 teaspoon Italian herb mix, and ⅛ teaspoon fine sea salt on top. Cube as for Focaccia and proceed with Panzanella instructions.

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