Panzanella – A taste of Summer in a bowl. I found that there was so much to take away from researching Panzanella. I feel that I could almost write a book. For example, I didn’t know that originally the tomato was thought to be poisonous. Consequently, on its introduction to Europe it was grown as an ornamental plant. In fact, tomatoes were only introduced to the Panzanella in the nineteen hundreds. Panzanella is an example of Italian cucina povera or ‘food of the poor’. This a frugal style of cooking making the most of every ingredient.
A little bit of Panzanella History
So, like Catalonian Tomato bread, Panzanella is a peasant dish made using stale bread. Tuscan bread was traditionally made without salt. This meant it went stale quickly. In authentic recipes, the stale bread is refreshed by soaking in water. The bread should have some texture but not be soggy. The poet Boccaccio referred to an early version of Panzanella called ‘pan lavato’ or ‘washed bread’ in the fourteenth century.
The first documented recipes included chunks of bread, onions, and cucumbers. The first Panzanellas were mixes of bread and whatever vegetables were available. These might be mixed with a little oil and vinegar. Today in Italy alongside the tomatoes, bread, olive oil, basil, salt and pepper there are many regional variations. The list contains lots of freshly grown ingredients like carrots, cucumber, fennel, and beans.
In Florence, you may find added celery and thyme instead of basil. Anchovies are an ingredient in Livorno. In other regions, you may find the addition of tuna and pickles. As with most classics, there are now a great many more modern variations including a BLT-style version with added crispy bacon. In New York celebrated chefs Fabian von Hauske and Jeremiah Stone add roasted peach slices and Burrata cheese. Other recipes include beetroot, hard-boiled eggs or blue cheese.
If you love summer salads like me why not try my recipes for Smoked Mackerel Niçoise, my version of a Greek Salad and a French classic Salade Parisienne.
What to Drink?
There is a trusted maxim in food and wine pairing that ‘what grows together goes together’. My choices for Panzanella are a crisp, dry Vermentino or Soave, a red Tuscan Chianti Classico or if you prefer a glass of fizz try a DOCG Prosecco.
My Panzanella Recipe
More modern recipes often call for the bread to be toasted. I prefer to use crispy, homemade croutons allowing the juice of the tomatoes and the oil to soak in and soften the bread. I also flavour them with a little garlic salt. You could use leftover garlic focaccia. If you don’t have garlic salt you can halve a garlic clove and wipe it around the insides of the bowl you are going to prepare the salad in. I also like the bite from some finely chopped shallot and a few baby capers to add another layer of flavour.
Panzanella
Ingredients
- A one day old Ciabatta or small Baguette
- 10 ripe Plum Tomatoes
- 1 small Shallot peeled and very finely chopped
- 200 ml quality Extra virgin Olive Oil
- A splash of Red Wine Vinegar
- 2 teaspoons Baby Capers
- 2 sprigs fresh Basil
- 1 teaspoon Garlic Salt
- ½ teaspoon Caster Sugar
- Sea Salt and freshly ground Black Pepper
Equipment
- 1 Baking Tray
- 1 Large bowl
- A sharp Bread Knife
Instructions
- Preheat your oven to 350 F / 180 C / Gas Mark.
- Cut the bread into cubes and place in a baking tray. Drizzle with half of the olive oil and sprinkle generously with garlic salt. Place in the oven and bake for fifteen minutes, stirring halfway through. Remove and allow to cool.
- Place the shallots in a small bowl and sprinkle with the sugar and vinegar, cover and leave for an hour in the bottom of your fridge.
- When the bread is cold place in a mixing bowl. Chop and add the tomatoes, capers and torn basil. Season generously and add the shallot mix and the remaining oil. Mix all together and leave to soak for five to ten minutes before serving.
Notes
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