Michaela Pinas Panzanella Recipes

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.

PANZANELLA

Steps:

• Spread 8 cups cubed crusty bread on a baking sheet and bake at 400˚ F until toasted, 8 to 10 minutes; let cool. Transfer the bread to a bowl and add 2 1/2 pounds chopped tomatoes, 1/2 sliced red onion, 1 cup torn basil, 2/3 cup olive oil and 1/4 cup each capers and red wine vinegar. Season with salt and pepper and gently toss.

WINTER PANZANELLA

Steps:

• Preheat oven to 400 degrees F.
• Melt the butter in a large skillet over moderate heat and cook until it foams. Add the garlic and thyme, and immediately add the bread cubes. Toss to coat well. Add most of the grated cheese and stir. Transfer bread to a baking sheet and sprinkle with the remaining cheese and salt and pepper and gently toss again while still 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 10 to 15 minutes. Set aside and let cool.
• Soak the sliced onion in the sherry vinegar and a pinch of salt for about 15 minutes. Set aside.
• Toss the squash with 1 1/2 tablespoons of the olive oil, sage, salt, and pepper. Arrange in a single layer on a baking sheet and bake until the squash is tender and lightly caramelized, about 15 to minutes. Let cool.
• Bring a large pot of salted water to a boil. Add the quartered Brussels sprouts and cook until tender but retain a touch of crispness, about 1 1/2 minutes, and drain.
• Into the reserved red onions and vinegar, whisk in remaining 1/2 cup olive oil. Season with pepper.
• In a large bowl combine the roasted squash, croutons, and Brussels sprouts. Add the vinaigrette and toss. Add the parsley leaves and toss again. Taste and adjust the seasoning. Garnish with grated Parmesan and serve immediately.
• Chef note: "Soaking the onion briefly in sherry vinegar--sometimes called blooming the onion--mellows the raw onion taste."

MICHAELA PINA'S PANZANELLA

Steps:

• Cut the bread into large pieces and put it into a bowl. Cover it with very cold water and let it soak for 1/2 hour.
• Put the onion slices into a smaller bowl, cover with cold water and let them soak for 1/2 hour, changing the water at least once.(This will sweeten the onions.).
• Drain the bread and gently but thoroughly squeeze it dry, then break it up into a serving bowl.
• Use a fork to toss the garlic, salt and pepper with the bread.
• Drain the onions and lay them over the bread.
• Toss the tomatoes with salt, pepper and basil and scatter them over the onions. Cover with plastic wrap and refridgerate for at least 1/2 hour.
• Pour the olive oil and vinegar over the salad, toss well.
• Garnish this dish with whole basil leaves if desired.