copyright 2013 Art of Living, PrimaMedia,Inc/Maria Liberati
Mid August and the most intense of the summer days..when the desire to cook is usually at the lowest…but with all the fresh fruits and veggies available one need only know how to combine them with minimal cooking..here we are getting ready for the biggest holiday of the summer Ferragosto..it is a Holiday that has its’ origin from the Romans who dedicated this as a time of relax and celebration in honor of the first emperor of Rome. ..but the Holiday coincides with a Catholic Holiday celebrated on the 15th and so it has remained in place to this day and has become the ultimate Celebration of the summer..
Panzanella salad , a delicious way to make use of day or 2 day old bread..and even makes a great light dinner or lunch or the perfect antipasto to begin a Ferragosto meal or makes a refreshing ending to a meal…
Panzanella
(from The Basic Art of Italian Cooking;DaVinci Style)
1 1/2 pounds red, ripe tomatoes1 red onion
1 cucumber
10 slices of crusty day old Italian style bread
white wine vinegar
extra virgin, cold pressed olive oil
small handful freshly chopped basil
salt to taste
freshly ground black pepper to taste
Peel, wash cucumbers and slice, sprinkle with salt and place in a colander for 10 minutes. Wash and cut tomatoes into slices or cubes. Place crusty bread under broiler till golden, not burnt, but also crispy. When cool place in bowl with a splash of white wine or balsamic vinegar, enough to saturate the bread, about 1/4 cup/, let marinate. Set aside. Slice red onion thinly, place in bowl with bread slices. Then add in chopped basil. Rinse and dry cucumber slices, add into bread mixture. Add in tomatoes. Salt and pepper all to taste, drizzle with olive oil to taste, toss. Let this sit for 30 minutes before serving.
**Countdown to Festa Italiana in Seattle Washington..48 days…hope to see you there.
For more great recipes get your copy of The Basic Art of Italian Cooking: DaVinci Style
