Panzanella is one of those things I've been meaning to try for a while, and finally got around to. Verdict: we weren't impressed. The recipe I used was one that soaks the bread, and we just found this made the bread too soggy. Subsequent research around the interwebs has suggested that there are ways around this, so we might try again with one which either just combines the bread with the juices and dressing in the salad, or just uses a bit of vinegar sprinkled on the bread, or which does pretty much anything else than soak the bread. The lamb steaks were nice, though.
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Coincidentally, I made Panzanella today, too. The recipe I use is here: Heirloom Tomato Panzanella. The croutons stay nice and crunchy, so you might like it better.
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