Here’s how to prepare the famous South Tyrolean “meatball” enriched with speck and cooked in meat broth.
All recipes written by Gordon Ramsay
I’ve never been a big fan of panzanella salad. I love the flavors in the dish, but stale, soggy bread just isn’t something I crave. The sogginess is understandable, as this dish was invented as a way to ingest rock-hard bread, but now that we’re just making it for fun, and not to avoid starvation, we can tweak a few things for texture’s sake.
The gorgeous pool of tomato juices, oil, and wine vinegar will still soak in, and soften the bread, but you’ll still get a little crunch in each bite. For me this makes all the difference in the world. I know adding things like peppers, onions, and cucumbers is quite common, but I think they simply get in the way.
As a very, very small percentage of you may know, tomorrow
is National Garlic Day, and what better way to celebrate than with a big bowl
of Spanish garlic soup? Sopa de Ajo is a wonderfully rustic bread soup, spiked
with sliced garlic, paprika, and ham.
Like I say in the clip, there are as many ways to
make this as families in Spain, but I really think toasting the bread is key. You’re
basically replacing the flavorless water in the bread with olive oil and
awesome soup.
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