Panzanella

5.0/5 rating (2 votes)
Panzanella

Ingredients

 

Panzanella
  • 1 loaf of Italian bread ( ciabatta style is ok)
  • 2 carrots
  • 1 large onion
  • 2 celery sticks
  • 1 cucumber
  • 4-5 large ripe tomatoes
  • olive oil
  • salt
  • black pepper
  • Italian parsley
  • Basil
  • 2 hard boiled eggs
  • 10-15 ml (2-3 teaspoons) of red pepper sauce
  • Balsamic vinegar reduction 
  • 30 gr (2 tablespoons) of mayonnaise ( homemade recipe below or store bought)
  • 1 head of butter lettuce
Homemade Mayonnaise 
  • 1 fresh egg yolk
  • 10-15 ml ( 2-3 teaspoons)fresh squeezed lemon juice
  • 125-250 ml (¼ - ½ cup) olive oil

 

Directions

Panzanella
  1. Cut bread into 3 inch pieces. Put in a large bowl and cover with water.
  2. Hard boil the eggs
  3. When bread is saturated, pour off any remaining water and squeeze all the water from the bread pieces, handful by handful until all the water is squeezed out and the bread is just damp
  4. Place damp bread in a large bowl
  5. Chop all the vegetables(carrots, celery, onion, cucumbers,tomatoes) into ½ inch pieces and add them to the bowl with the damp bread.
  6. Chop the basil and parsley and add to the bowl.
  7. Cut each hard boiled egg into about 8 pieces.  Add to bowl.
  8. Make the mayonnaise (see recipe below)
  9. Add salt, black pepper, olive oil, red pepper sauce and mayonnaise to the bowl.
  10. Stir until all ingredients are evenly moistened  and well blended.
  11. Cover and refrigerate for 2 hours.  Then stir again, taste and adjust seasonings as needed
  12. Gently separate the leaves from the butter lettuce. Wash and dry them.
  13. To serve, place a scoopful of the panzanella into a butter lettuce leaf.  Drizzle with Balsamic reduction.
Homemade Mayonnaise 
  1. In a glass bowl, whisk the egg yolk, add half the lemon juice.
  2. Continue whisking vigorously
  3. Add a few drops of oil, whisking continuously, until the mixture begins to thicken and become a little lighter in color.
  4. At this point, continue whisking as you slowly drizzle in ½ the olive oil.
  5. Add remaining lemon juice, then continue adding remaining  olive oil, always whisking till all ingredients are combined.
  6. NOTE: The amount of olive oil  needed is determined by how thick or thin you want the mayonnaise. Panzanella calls for a thin, pourable mayonnaise.