Panzanella is a glorious spring time celebration, big juicy ripe tomato, excellent bread and delicious oil.
However it is NOT spring and this is not Panzanella rather it’s a catchy name to call a delicious zucchini and bread salad that is big on flavour and really satisfying.
That being said the real secret to this dish is the excellent quality of the bread! Try this stunnig recipe by Jared Ingersoll from Sonoma Café.... Read more.
This is fun dish to make because you get to smash things and get a little messy and unruly, so using a mallet or heavy saucepan smash the zucchini into bite size chunks, you want them to be irregular with the smaller pieces cooking to a soft pulp and the larger pieces maintaining texture, now smash the garlic and while you are at it smash the chilli too. Place all of this into a casserole dish with extra virgin olive oil, salt and pepper, cook over a gentle heat until the larger pieces just start to become soft, then add the finely shredded Calvelo Nero, stir through and remove from the heat and allow to cool.
When completely cool add the white balsamic and taste for seasoning, then fold through the bread, place on a platter or individual plates and finish with freshly grated Parmesan
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