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BREAD
Level 2
Summer Panzanella
Serves 8
A recipe from Jenny Glasgow, Executive Chef at Olivier Cheng Catering & Events in New York City
Says Chef Glasgow: “In the summer, I like to take some rustic bread, cube it with the crust on or off. Dry it out in a slow oven, at 250-300 degrees until dry. But it works just as well with days old bread. One hour before you plan to eat it, throw in the moisture. Mix with tomatoes, capers, basil, onion, raisins, a little cherry vinegar and olive oil, salt and pepper. For a vegetarian dish, I add cheese: any form of mozzarella, parmesan or pecorino.In winter, I use roasted butternut squash and brussel sprouts, onions, and again, any of your favorite vinegars and an oil. Same preparation as summer panzanella, only this time, we’re using winter produce reaching their prime. If you want to add a cheese, it becomes a vegetarian entrée, like shaved ricotta salata.”
Here's Chef Glasgow's Panzanella recipe adapted for past peak bread:
5 cups tomato, chopped
2-3 green onions, sliced
1/2 sweet yellow pepper, chopped
1/2 cup fresh parsley, chopped
1/4 cup fresh basil leaves, chopped
1/4 cup fresh squeezed lemon juice
2 Tbsp. olive oil
Salt to taste
1/4 tsp. ground black pepper
1 clove garlic, peeled cored and minced
4 cups days old French or rustic bread, cubed
1. In a large bowl, combine tomatoes, green onion, yellow pepper, parsley, and basil.
2. In a small bowl, whisk together lemon juice, olive oil, salt, ground black pepper, and garlic. Pour lemon juice mixture over the tomato mixture, and toss to coat. Refrigerate for 30 minutes.
3. Preheat oven to 350 degrees. Place bread cubes in a single layer on a baking sheet. Bake for 5 minutes, or until toasty . Toss bread cubes with tomato mixture, and serve.
