salad / salata / salaatti · veggie / povrće / kasvis

Panzanella

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Along with the sunshine and vacation summer brings some days that are just too hot to handle. What can you make for food when you don’t want to risk heating the apartment more with the oven or stove? We have a solution, a fresh tomato salad that also uses the stale bread you are ready to throw away. Just a bit of stove action and you’ll get big flavors. For the best results use a bread that is fluffy and not very dense (rye breads are usually quite dense). When bread pieces are on the pan for a bit they will get amazingly crunchy, and in the salad they soak up the tomato juices in a way that is pure pleasure. We have made this salad a few times in the last few weeks, and it works great in the company of friends.

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Recently, Tilli was exploring the wilderness of Mount Ivanščica with a Croatian buddy and upon returning home teamed up with Ruzmarin to make a huge bowl of panzanella using the ripe, red tomatoes from the garden. That’s what summer is all about, being outside and sharing good food with friends, especially those who pride themselves in being the biggest fan of your blog :)

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(inspired by Jamie Oliver)
(serves 2 as a main or 4-6 as a side salad / 2 porcije kao glavno jelo ili 4-6 porcija kao salata / 2 annosta pääruokana tai 4-6 salaattina)

  • 1 kg tomatoes
  • 2 peppers
  • 300 g cucumber
  • 125 g (stale) bread
  • 1/2 tsp fennel seeds
  • 1/2 clove garlic
  • 10 olives
  • 1/2 tbsp capers
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • handful of basil leaves
  • 15 g parmesan
  • 1 kg rajčica
  • 2 paprike
  • 300 g krastavaca
  • 125 g (odstajalog) kruha
  • 1/2 žličice sjemenki komorača
  • 1/2 režnja češnjaka
  • 10 maslina
  • 1/2 žlice kapara
  • 1 žlica maslinovog ulja
  • 1 žlica balzamičnog octa 
  • šaka listova bosiljka
  • 15 g parmezana
  • 1 kg tomaatteja
  • 2 paprikaa
  • 300 g kurkkua
  • 125 g väljähtynyttä leipää
  • 1/2 tl fenkolin siemeniä
  • 1/2 valkosipulin kynsi
  • 10 oliivia
  • 1/2 rkl kapriksia
  • 1 rkl oliiviöljyä
  • 1 rkl balsamietikkaa
  • kourallinen basilikan lehtiä
  • 15 g parmesan juustoa

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  1. Cut the stale bread into small cubes and toast on a dry pan until crispy and crunchy. At the end add the fennel seeds for a few minutes.
  2. Cut tomatoes, peppers, and the cucumber into bite-size pieces
  3. Take about a third of the tomato pieces, and add the sliced garlic, capers, as well as olive oil and balsamic vinegar. Blitz this mixture quickly. The stale bread will soak up the mixture and become delicious.
  4. Mix everything together, adding the olives and basil. Top with grated parmesan.
  1. Narežite kruh na kockice, pa ga popržite na tavi bez ulja dok ne postane hrskav. Zadnjih nekoliko minuta dodajte sjemenke komorača. 
  2. Narežite rajčice, krastavce i papriku na kockice veličine zalogaja.
  3. Odvojite trećinu rajčica, dodajte im kapare, maslinovo ulje, balzamični ocat, sol i papar, pa sve zajedno izmiksajte u preljev za salatu.
  4. Pomiješajte narezano povrće s kruhom, maslinama i listovima bosiljka, te preljevom za salatu. Poslužite s naribanim parmezanom na vrhu.
  1. Leikkaa väljähtänyt leipä pieniksi kuutioiksi ja paista pannulla kunnes rapeita. Lisää fenkoli siemeniä pannuun pariksi minuutiksi.
  2. Pilko tomaatit, paprikat ja kurkut.
  3. Ota kolmannes tomaateista ja lisää pilkottu valkosipulin kynsi, kaprikset sekä oliiviöljy ja balsamietikka. Sekoita monitoimikoneella tai sauvasekoittimella. Leipäpalat imevät nesteen ja saa näin mahtavan maun.
  4. Sekoita kaikki osat yhteen ja lisää oliivit sekä basilika. Lopuksi lisää raastettu parmesan juusto.

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