On the menu today: Panzanella
La Panzanella is a Tuscan bread salad
#ChiantiClassicoJoyOfLife
In one of my last posts from the #JoyOfLifeChiantiClassico blog series, I showed you my recipe variations for salt-free Pane Toscano. This special bread is also the base for the recipe I want to share with you today: Panzanella - the bread salad from Tuscany.
"The bread in the bowl" - a traditional Tuscan recipe
Anyone who's been to Chianti in the summer probably knows Panzanella: that delicious bread salad that's just perfect as a fresh lunch on hot summer days. Panzanella actually comes from Tuscany. And no, it's not from Panzano, even though it sounds similar! Its roots go way back. The name of the dish comes from the word 'Pane' - meaning bread - and the old Tuscan word 'Zanella,' which means a small basket or bowl. So, in short: Panzanella is 'bread in a bowl'.
The bread, of course, is the Pane Toscano you already know - ideally a day or two old. Instead of throwing away old bread, people in Tuscany long ago found a way to reuse this precious food, which took a lot of hard work to make. And with this bread salad, they found a wonderful way to turn stale bread into a delicious dish! We know this feeling well in our own regions, with stale bread rolls being turned into breadcrumbs or dumpling bread - and then into fluffy dumplings and crispy coatings. Repurposing instead of wasting - an idea that, I think, fits perfectly into our modern times too.
The 'Right' Ingredients & Tips for Preparation
When it comes to what exactly goes into a Panzanella, opinions are pretty divided: One side swears by bread, red onion, tomatoes, and basil - and that's it! The other side insists that cucumbers absolutely belong! I think everyone should just decide for themselves what they like best. The only truly important thing - as always with cooking - is to make sure you use the best quality ingredients: If you've ever bitten into a tomato ripened under the Tuscan summer sun or smelled fresh basil picked right from the plant, you'll know what I mean. This also goes for the dressing, which is made from red wine vinegar, salt, pepper, and, of course, only the best olive oil.
And even though Panzanella isn't from Panzano, I got to make this bread salad with Mimmo, the chef and owner of Enoteca Baldi in Panzano's piazza, a while back and picked up a few tricks from him.
