Tuscan Panzanella Recipe

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Ingredients

Count

Nutrition

451

Calories

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Ingredients:

Serving

4 cups torn pieces of sourdough or rustic peasant bread, 1 to 1 1/2 inches wide
3 tbsp olive oil
kosher salt and cracked black pepper
1/4 cup red wine vinegar
1 tbsp drained capers
2 tsp grated lemon zest
1 garlic clove, minced
1/2 cup extra virgin olive oil
1 cup thinly sliced red onion
5 assorted ripe heirloom tomatoes, halved or quartered , depending on size and shape
1 red bell pepper , julienned
1 yellow bell pepper , julienned
1 cucumber, peeled, seeded, and chopped
1 fennel bulb, trimmed and thinly sliced , fronds reserved
1/2 cup pitted and halved nicoise olives
1/4 cup chopped fresh basil leaves
1/4 cup shaved parmigiano-reggiano cheese

Directions:

1. Preheat the oven to 300°F.
2. In a bowl, toss the bread with the olive oil and salt and pepper to taste. Spread the bread on a baking sheet and bake for 7 to 10 minutes, until slightly crisp. (The pieces should not be as crispy as croutons.) Alternatively, spread the bread cubes on a baking sheet and let them dry, uncovered, for about 24 hours.
3. In a large bowl, whisk together the vinegar, capers, zest, and garlic. Season to taste with salt and pepper. Whisking constantly, add the extra virgin olive oil in a stream until well incorporated.
4. Add the onion, tomatoes, bell peppers, cucumber, fennel, and olives and toss with the vinaigrette. Adjust the salt and pepper.
5. Tear the fennel fronds and add them to the bowl along with the basil and bread. Toss to coat. Set aside for 20 minutes.
6. Divide the salad among 4 plates. Garnish each plate with shaved cheese and serve. If you prefer a moister salad, drizzle with a little more extra virgin olive oil.
Per serving: 1156.6 calories, 454.8 calories from fat, 50.5g total fat, 10.7g saturated fat, 24.4 mg cholesterol, 2187.3 mg sodium, 141.0g total carbs, 6.7g dietary fiber, 8.1g sugars, 35.7g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database From Fantastico by Rick Tramonto, Mary Goodbody, and Belinda Chang. Copyright (c) 2007 by Rick Tramonto. Published by Broadway Books.Rick Tramonto, the executive chef/partner of Tru in Chicago, was named one of Food & Wine's Top Ten Best Chefs in the country in 1994 and selected as one of America's Rising Star Chefs by Robert Mondavi in 1995. He has also been nominated four times for the James Beard Award for Best Chef in the Midwest, winning the award in 2002. Tru, which opened its doors in May 1999, was nominated for the 2000 James Beard Award for Best New Restaurant and named one of the Top 50 Best Restaurants in the World by Condé Nast Traveler. Tramonto is the coauthor, with his partner Gale Gand, of American Brasserie and Butter Sugar Flour Eggs. Mary Goodbody is a nationally known food writer and editor who has worked on more than forty-five books. Her most recent credits include Williams-Sonoma Kitchen Companion, The Garden Entertaining Cookbook, and Back to the Table. She is the editor of the IACP Food Forum Quarterly, was the first editor in chief of Cooks magazine, and is a senior contributing editor for Chocolatier magazine and Pastry Art & Design magazine. Tim Turner is a nationally acclaimed food and tabletop photographer. He is a two-time James Beard Award winner for Best Food Photography, winning most recently in 2002. His previous projects include Charlie Trotter's Recipes, Charlie Trotter's Meat and Game, The Inn at Little Washington, Norman's New World Cuisine (by Norman Van Aken), Jacques Pepin's Kitchen, and American Brasserie.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	451.2 Kcal (1889 kJ)
Calories from fat	399.22 Kcal
		% Daily Value*
Total Fat	44.36g	68%
Cholesterol	0.59mg	0%
Sodium	357.06mg	15%
Potassium	432.04mg	9%
Total Carbs	11.05g	4%
Sugars	3.88g	16%
Dietary Fiber	3.68g	15%
Protein	1.8g	4%
Vitamin C	70.5mg	117%
Vitamin A	1.5mg	49%
Iron	25.8mg	144%
Calcium	59.9mg	6%

Amount Per 100 g
Calories	142 Kcal (595 kJ)
Calories from fat	125.64 Kcal
		% Daily Value*
Total Fat	13.96g	68%
Cholesterol	0.19mg	0%
Sodium	112.37mg	15%
Potassium	135.97mg	9%
Total Carbs	3.48g	4%
Sugars	1.22g	16%
Dietary Fiber	1.16g	15%
Protein	0.57g	4%
Vitamin C	22.2mg	117%
Vitamin A	0.5mg	49%
Iron	8.1mg	144%
Calcium	18.9mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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