In many cultures where food traditions were formed in the midst of extreme poverty, there is much ingenuity in the use of stale bread. Panzanella, a Tuscan salad of stale bread soaked in water, drained and disposed of with a diverse mix of ingredients, was created in that spirit. This version, which includes shrimp, would be home in the menu of any contemporary American bread recipe.
Ingredients:
- 1 / 2 cup extra virgin olive oil, divided
- 1 / 2 cup Italian parsley (flat sheets), lightly packed
- 1 / 2 cup shaved pecorino cheese (use vegetable peeler)
- 1 / 2 cup teaspoon minced garlic
- 1 / 4 cup fresh mint leaves, lightly packed
- 1 / 4 cup toasted pine nuts *
- 1 pound large shrimp, peeled and grilled
- 2-3 slices of bread a day campaign-style
- 4 or 5 tablespoons of good red wine vinegar
- A medium Walla Walla sweet onion, julienned
- Coarse salt and ground pepper and sea
* To toast nuts, heat a dry skillet over medium heat until beginning to brown. Stir occasionally. Be careful not to roast them.
Directions:
- Preheat oven to 325 degrees F.
- Shred the bread irregular bite-size pieces, until you get 2 cups and place in a bowl.
- Heat 1 / 4 cup of olive oil and garlic in a skillet over medium heat until the garlic is a lively, but not brown, about 3 minutes. Pour garlic and olive oil on bread, hand-launched a cookie sheet and toast, and 10-15 minutes, or until crispy on the edges and soft in the middle.
- Place the toasted bread in a large bowl and mix with onion, vinegar, oil remains oil 1 / 4 cup olive oil, parsley, mint, salt and pepper.
- NOTE: This dish improves after being at room temperature. Do not allow more than two hours.
- Just before serving, grilled shrimp with a brush with olive oil, season to taste with salt and pepper and place on hot grill for 2 minutes each side or until shrimp curl.
- Arrange salad mixture to a large plate of family type and garnish with pine nuts, grilled shrimp and shaved pecorino.
Yield: 4 servings.
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