Tag: stale bread

Tuscan Panzanella: original recipe | Yummy Recipes – Italian cuisine reinvented by Gordon Ramsay

There panzanella it’s a traditional dish in which you can reuse the stale bread to create a summer dish, simple and at the same time irresistible. Pride of Toscan kitchen (but also throughout central Italy: from Lazio to Umbria, passing through the Marche), panzanella is rightfully (and deservedly) among the queen recipes of the table in summer.

Like its Apulian “cousin”, called “acquasale”, it does not require cooking, being a simple and quick cold dish to prepare. Sure, they are several the variations of the panzanella and everyone can feel free to bring the version they prefer to the table. In the same way, however, it must be said that classic panzanella cannot ignore certain ingredients, which enhance all the Mediterranean character of this timeless dish, as fresh as it is tasty.

Also defined pansanella or soft breadwas born as idea “anti-waste” to recover the stale bread wetting it with waterfall, vinegar And oil and enriched with a mix Of vegetables. Tradition aside, it is good to know that it can also be served as a tasty treat finger food: in this case it will be sufficient to distribute the mixture of stale bread and vegetables into small glass bowls or glasses, decorating with basil leaves. And that’s it..!

From: Tessa for the #familyrecipes column

Dumplings with Speck – Italian cuisine reinvented by Gordon Ramsay

Here’s how to prepare the famous South Tyrolean “meatball” enriched with speck and cooked in meat broth.

Under My Panzanella, ella, ella, ella…

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 key is frying the bread cubes in loads of olive oil, in a skillet, which obviously makes them crispy, but the healthful fat also soaks in and renders them semi-waterproof, or should I say dressing-proof. The same goes for the dusting of Parmesan we apply halfway through.

You may be tempted to save some work and bake them in the oven, but don’t. By using the pan, you get nice, crispy surfaces, but the very center of the crouton stays just a touch chewy. The oven tends to dry the bread out, and you don’t get the same texture.

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.

Having said that, it’s your “little swamp,” which is what “Panzanella” translates to, so throw in what you like. Speaking of which, I’m not giving ingredient amounts. I’ll give a ratio, and maybe a recommendation or two, but this isn’t the kind of recipe where you should be washing measuring cups and spoons. Taste and adust, and as always, enjoy!

Ingredients:

(I like equal parts bread cubes to tomato salad)

For the bread:

stale bread, cut into 1/2-inch cubes, soaked well with olive oil

enough finely grated Parmigiano Reggiano to cover bread

— fry until crispy and browned

For the tomato salad:

cherry tomatoes, halved

salt and pepper to taste

pinch of sugar
a little minced garlic

equal parts red wine vinegar and olive oil, to dress generously (add enough to create a very “swampy” mixture)

freshly sliced basil

Incoming search terms:

https://gordon-ramsay-recipe com/tag/stale-bread