My Perfect Panzanella

tomatoesIt’s almost time for my favorite summertime salad made with vine ripened tomatoes fresh from the garden. I’ve been waiting for those firm, smooth, brightly colored fruits of the vine all year and now their brief time has come. Cold weather and refrigeration will kill their flavor and create a mealy texture so now is the time to use them to their greatest potential and for me that is in the making of panzanella, a Tuscan bread and tomato salad. Mine is patterned after a perfect panzanella eaten at the table of Tenuta di Capezzana, near the village of Carmignano, northwest of Florence. The scent, aroma and flavor of their highly acclaimed estate bottled extra virgin olive oil elevated the simpliest of ingredients into a work of food art. Simple but sublime panzanella is Italy’s “everyman” summertime salad as much enjoyed by King Vittorio Emanuelle, while he was a guest at a castle in Chianti as the Italian contadini in the fields.

Here is a recipe inspired by my visits to Capezzana. Do not use stale American bread for this recipe. It is not a substitute for the firm, artisan quality Tuscan bread needed to make this recipe so good.

Ingredients (this recipe will make several servings)           panzanella
10 oz loaf of Italian country style bread
1/2 cup of fresh basil leaves, torn into small pieces
3 large ripe tomatoes cut into cubes with their juice
2 tablespoons of red wine vinegar; more or less to taste
1/3 cup extra virgin olive oil
sea salt and freshly ground pepper to taste
a few cloves of fresh minced garlic

Cut the bread into bite size cubes. Warm 2-3 T extra olive oil in a large skillet. Add minced garlic to perfume the oil being careful not to let garlic brown. Toss bread cubes in oil, transfer to a baking sheet and finish in a 375 degree oven for a few minutes until bread al dente (firm yet soft). Let cool and transfer to a serving bowl and toss with tomatoes making sure to use all the juice the tomatoes yield. Dissolve salt to taste with the vinegar and oil in a small bowl, mix well and drizzle it over the bread mixture. Add basil and a few twists of coarsely ground pepper and toss.  Most Italian cooks recommend leaving the panzanella sit for a while before eating to allow all the flavors to come together.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s