Tuesday, September 20, 2011
panzella
(makes 3-4 servings)
about 6 oz. stale, crusty bread
3-4 ripe tomatoes, chopped
2 artichokes
1/2 small red onion or 1 shallot, chopped
handful Vietnamese rice paddy herbs
about 3 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
sea salt and freshly ground black pepper
Preheat oven to 300 degrees. Tear bread into bite-size pieces and toss with about 1 tablespoon olive oil and a pinch of salt and pepper. Spread onto a baking sheet and toast for 3-5 minutes, just until crisp. Let cool.
Meanwhile, trim the stems from the artichokes and steam for 5-7 minutes (depending on the size of the chokes). Check to see if the inside is tender by halving one. The core should be olive-green, rather than whitish when cooked. Let cool a few minutes and remove two or three layers of the outer leaves. Cut into half lengthwise and cut off about half of the top of the choke, including any wispy, spiky parts inside. Continue to remove leaves, tasting as you go, until the bottoms of the leaves are perfectly edible and clip any tough parts of the leaves off. Chop artichoke hearts.
Combine the tomatoes, artichoke hearts, onions, red wine vinegar, and pinches of salt and pepper in a large bowl. Fold in the bread pieces, add the remaining two tablespoons of olive oil, and toss well. Taste for seasoning, and add the herbs. Serve immediately at room temperature or after sitting 5-10 minutes to let the bread soak in more juices.
about 6 oz. stale, crusty bread
3-4 ripe tomatoes, chopped
2 artichokes
1/2 small red onion or 1 shallot, chopped
handful Vietnamese rice paddy herbs
about 3 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
sea salt and freshly ground black pepper
Preheat oven to 300 degrees. Tear bread into bite-size pieces and toss with about 1 tablespoon olive oil and a pinch of salt and pepper. Spread onto a baking sheet and toast for 3-5 minutes, just until crisp. Let cool.
Meanwhile, trim the stems from the artichokes and steam for 5-7 minutes (depending on the size of the chokes). Check to see if the inside is tender by halving one. The core should be olive-green, rather than whitish when cooked. Let cool a few minutes and remove two or three layers of the outer leaves. Cut into half lengthwise and cut off about half of the top of the choke, including any wispy, spiky parts inside. Continue to remove leaves, tasting as you go, until the bottoms of the leaves are perfectly edible and clip any tough parts of the leaves off. Chop artichoke hearts.
Combine the tomatoes, artichoke hearts, onions, red wine vinegar, and pinches of salt and pepper in a large bowl. Fold in the bread pieces, add the remaining two tablespoons of olive oil, and toss well. Taste for seasoning, and add the herbs. Serve immediately at room temperature or after sitting 5-10 minutes to let the bread soak in more juices.
# posted by Chelsea @ 9:14 PM 
