Fun, easy Italy’s famous bread salad
Associated with Tuscany, Here is a bread salad with ” an encounter of a tasty kind”. Fusion cuisine.
Panzanella is a traditional salad made of tomato, old bread, extra virgin olive oil, salt and vinegar. Was basically a simple peasant dish which is popular in Italy, using the bounty of tomatoes harvested during the summer, and bread the are not used from previous days, which is almost a staple in any Italian kitchen.
- A day-old loaf of bread
- 10 large stems of basil leaves, finely chopped ½ leaves and leave ½ for garnish
- 1/4 tablespoons extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 pinch Himalayan salt
- 1 tablespoon minced fresh rosemary
- 1 heads romaine lettuce, inner leaves only
- Some black pepper ground into rough pieces
- 1 juice of the whole lemon
- 1 tsp (6 drops) Kikkoman soy sauce
- 1/4 cup grated Parmesan cheese
- 1 large red peppers
- 1 cup cherry tomatoes sliced into halves
- 6-8 dried tomatoes soaked in water and sliced fine
- 1/4 cup toasted pine nuts
Heat oven to 350 degrees.
Cut 1/2 to 3/4−inch or 2 cm croutons from the loaf of bread and place on a baking sheet and put into the oven until crunchy dry but not browned.
Use a mortar and pestle to mash the basil leaves with four tablespoons of oil and 1/4 teaspoon Himalayan salt.
Strain the oil into a skillet over medium heat.
Add the dried croutons and fry, constantly tossing until all of the oil is absorbed, and the croutons turn golden brown. Set aside.
Bring 2 cups water to a boil in a small saucepan.
Add the soft tofu and cook for one-minute blend until smooth. Set aside.
In a wok add three tablespoons of olive oil.
sauteed red pepper, tomato in high heat for 3 min
Sprinkle with the remaining Himalayan salt, black pepper, remove from heat, toss in basil.
Add the lemon juice and Kikkoman soy sauce.
Stir soft tofu until creamy dressing forms.
Toss in Parmesan cheese and serve with croutons.