Michaela Pina's Panzanella |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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A summer salad From the back of the book: Last Bite - A novel of Culinary Romance By Nancy Verde Barr, Julia Childs' executive chef. Who is Michaela? Michaela Pina is a character from above book who was being featured on a morning news show cooking segment from her 15th century villa in Chianti. She spent the segment crying and yelling Un sacco di merda (A sack of s-) at her cheating husband Carlo while managing to cook this salad. Ingredients:
1 lb whole wheat italian bread, several days old |
2 medium onions, peeled and thinly sliced |
3 medium garlic cloves, minced (optional) |
salt |
pepper |
4 large ripe tomatoes, coarsely chopped into large pieces |
1/2 cup fresh basil leaf, torn into large pieces |
1/2 cup olive oil |
2 tablespoons red wine vinegar |
Directions:
1. Cut the bread into large pieces and put it into a bowl. Cover it with very cold water and let it soak for 1/2 hour.
2. Put the onion slices into a smaller bowl, cover with cold water and let them soak for 1/2 hour, changing the water at least once.(This will sweeten the onions.).
3. Drain the bread and gently but thoroughly squeeze it dry, then break it up into a serving bowl.
4. Use a fork to toss the garlic, salt and pepper with the bread.
5. Drain the onions and lay them over the bread.
6. Toss the tomatoes with salt, pepper and basil and scatter them over the onions. Cover with plastic wrap and refridgerate for at least 1/2 hour.
7. Pour the olive oil and vinegar over the salad, toss well.
8. Garnish this dish with whole basil leaves if desired.
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