Nigella Panzanella
Panzanella, a damp and tomatoey bread salad, embodies the essence of Italian culinary simplicity, transforming stale bread and ripe tomatoes into a refreshing dish. The origins of Panzanella trace back to Tuscany, where it served the practical purpose of utilizing leftovers in a way that is both economical and delicious. This dish stands as a testament to the Italian knack for creating sumptuous meals with basic ingredients, embodying a philosophy where nothing goes to waste.
Ingredients for the Panzanella Salad
The classic version of Panzanella includes:
- 250g of stale Italian-style bread, cubed or torn
- 1 small red onion, thinly sliced
- 60ml red wine vinegar
- 500g ripe tomatoes
- ½ clove garlic
- Sea salt and a pinch of sugar to taste
- 125ml extra virgin olive oil
- A large bunch of fresh basil
These ingredients marry together to create a salad that is vibrant in both color and flavor, with the bread absorbing the juices from the tomatoes and dressing, making each bite a delightful mix of textures and tastes.
Preparation Instructions
- Start by drying the cubed bread on a wire rack.
- Marinate the sliced onion in red wine vinegar for at least 10 minutes.
- Blanch the tomatoes in boiling water for easy peeling and deseeding, then chop.
- Combine the garlic with the marinated onions, then add the tomatoes, bread, and half of the basil. Dress with olive oil and mix well.
- For optimal flavor, let the salad sit to allow the ingredients to meld together, adding the rest of the basil before serving.
Storage and Reheating Guidelines
While Panzanella is best enjoyed fresh, if you have leftovers, they can be stored in the refrigerator for up to two days. However, it should be noted that the bread will continue to soak up the dressing and tomato juices, which may alter the texture. It's recommended to bring the salad back to room temperature before serving to enjoy its flavors fully.
Nutritional Information
Panzanella offers a nutritious profile, with tomatoes providing vitamins C and K, potassium, and folate, while the olive oil delivers healthy fats. The bread, depending on the type used, can offer a source of carbohydrates and fiber. This dish is a good blend of macronutrients, with a balance of fats, proteins, and carbohydrates, along with dietary fiber and essential vitamins.
Frequently Asked Questions
- Can I make Panzanella with fresh bread? Yes, but to mimic the texture of stale bread, you can dry out fresh bread cubes in the oven for a short period.
- Is Panzanella vegan? The traditional recipe is vegan, making it a perfect dish for various dietary preferences.
- Can I add other ingredients to Panzanella? While the traditional recipe is simple, many variations include additional vegetables like cucumbers or bell peppers, and even capers or anchovies for added flavor.
This recipe is inspired by Nigella Lawson's take on the classic Tuscan salad, featured in her book "Kitchen" (2010). It highlights her ability to bring a touch of elegance and thoughtfulness to even the simplest of dishes, proving that great cuisine doesn't have to be complicated.
For those interested in exploring variations of this dish, including versions with additional ingredients such as roasted peppers or mozzarella, exploring community recipes like the one by NorthernMatt on Nigella.com can offer further inspiration.
Panzanella serves as a delightful example of how traditional dishes can be adapted over time, embracing new ingredients and techniques while staying rooted in their cultural origins. Whether sticking to the classic recipe or experimenting with your own additions, Panzanella remains a beloved dish for its ability to bring simple ingredients to life in a most delicious and satisfying way.