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Learn how to make a Panzenella Salad in this video with Chef Billy Parisi.
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Billy Parisi: Thanks for stopping by at FixMyRecipe.com. I’m Chef Billy Parisi and our next recipe was submitted to Daniel and Grafalo of Chicago, Illinois. He sent us in a recipe straight from the motherland Italy, of course, for Panzenella. Panzenella is just a bread salad. He wrote us and said, he has no clue what to put in on. Don’t worry we are going to add some awesome flavors to this recipe.
Daniel, first thing we need to do is, make our Panzenella of course, here’s what you need. Add in our cold butter, okay, you see how the butter is nice and foamy you simply want to add in a little garlic and cook it off. Now we are going to add in Italian bread of course, with out the crust. Just toss your bread around because you want the butter to coat it.
Okay. Now we want to bake them, so we got to spread them out on a sheet pan line with parchment paper of course and go ahead and spray the bottom with pan just to be safe. We are going to season with salt and pepper of course, and last but not least, you got to have Parmesan cheese. We are going to cook this to the consistency of croutons, about eight or nine minutes in the oven at 375 degrees. While our bread is toasting, we are going to add some ingredients for some huge flavors that are going to make a really awesome dish. Some fresh tomatoes, yellow and red. Be sure to strain, as you don’t want any excess liquid, some diced red onions, my personal favorite garlic and you said this recipe is from the motherland, so you got to have garlic.
Some fresh Chiffonade Basil, some olive oil and some lemon juice, of course you cannot forget salt and pepper. Let’s get our croutons out and add up right into our tomatoes. Perfect. Lightly brown on the outside, but still soft, on the inside that’s what you are looking for. Okay, I’m simply going to fold this in, it smells so good. Alright you Daniel, let’s plate up our dish, a little bit of bitter greens here. We are just going to add our tomato Panzenella right on top there. Oh, it’s so tasty, looks so, so good. Don’t forget a little bit of Parmesan cheese right on top; it’ll good to go. Daniel, that is just a little bite I have and it’s so good.
Remember, you can do, as much as you want to with Panzenella, maybe vegetables, may be little balsamic vinegar. For now, try using tomatoes little bit of olive oil and some of those fresh herbs, I think you are going to be very happy with our final product. Daniel, thank you very much for writing in, I really appreciate. I hope I can make your folks back in the motherland happy with this authentic recipe. Be sure to come back tomorrow and see our new feature fix of the day.