Today's excerpt from Diary of a Tuscan Chef is the first recipe from the section of summer recipes within the book. Try this delicious dish in your very own cucina as a way to welcome the warm months of summer and to expand your knowledge of Tuscan cuisine!
Panzanella
Tomato and Bread Salad
Serves 5
10 ounces day-old country bread
1/2 cup red wine vinegar
4 scallions, sliced into thin rounds
1 cucumber, peeled and sliced thin
1 yellow or red bell pepper, seeded and sliced into thin strips
3 tomatoes, seeded and sliced
20 basil leaves, julienned
8-12 anchovy fillets, rinsed and chopped (optional)
6 ounces Italian tuna (canned in oil), drained and flaked (optional)
6 tablespoons extra-virgin olive oil
1 1/2 teaspoons salt
1 1/2 teaspoons fresh ground black pepper
1 teaspoon chopped fresh marjoram
Soak the bread in 4 tablespoons of the vinegar mixed with enough water to cover. After 2 minutes, squeeze it dry and place it in a bowl with the vegetables, basil, anchovies, and tuna.
In another bowl, mix the olive oil, the remaining vinegar, salt, and pepper until it is well combined. Add the dressing to the vegetable mixture and toss. Let the panzanella sit for 30 minutes at room temperature. Remix and serve with marjoram sprinkled on top.
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