Shop
Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
| print recipe | add recipe to album |
Ingredients: 60 cherry tomatoes, quartered 1 large purple onion, quartered and thinly sliced 1/2 pound crustless day-old Tuscan bread, cut into 1/2-inch cubes 1/4 cup red wine vinegar 3/4 cup extra-virgin olive oil 3/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 60 basil leaves, torn Instructions: Toss all the ingredients except the basil in a large bowl. Let rest 30 minutes at room temperature, then fold in the basil, adjust the seasoning if needed, and serve. If you prefer more of a pap-like consistency, crush all the ingredients together with your hands rather than stir with a spoon. Comments: One of Tuscany's great salads, panzanella marries day-old bread, tomatoes, basil and olive oil. You can add cucumbers, anchovies and capers if you like. Adapted from RUSTICO: REGIONAL ITALIAN COUNTRY COOKING by Micol Negrin (Clarkson Potter Publishers, October 2002) |
Recipes Search
- Blue Ribbon Dungeness Crab Cake
- Tomato-Basil-Mozzarella Salad with a Balsamic Vinaigrette and Proscuitto
- Oven Fried Squash
- Cattail Creek Inn's Sausage Muffins
- Breakfast Strata
- Cream Cheese Scrambled Eggs
- Manor Quiche
- Breakfast Casserole
- Halibut Caddy Ganty
- Pumpkin Swirls
- Chocolate Orange Delights
- Orange Spiced Scones
- Mississippi Mud Cake
- Potatoes & Eggs
- Oatmeal Pancakes
Copyright © 1993 - 2012 Lanier Publishing International