Autumn Panzanella

Name: Autumn Panzanella
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 10 servings Freshly ground black pepper; 177 milliliters thinly sliced celery heart (on the diagonal), plus some chopped leaves; 454 grams fresh wild mushrooms, thickly sliced or quartered; 2 Tbsps finely minced fresh thyme leaves; 2 Tbsps finely minced garlic; 3 liters crust-free cubed day-old bread (1/2-inch cubes); 59 milliliters olive oil; 118 milliliters extra-virgin olive oil; 177 milliliters finely grated Parmesan; 10 servings Grated Parmesan; 0 red onion, very thinly sliced onion-soup style; 6 Tbsps red wine vinegar; 10 servings Salt and freshly ground black pepper; 10 servings Sea salt, preferably gray salt; 57 grams baby arugula or spinach leaves; 59 milliliters unsalted butter; 2 Tbsps unsalted butter; 2 Tbsps warm water; 2 yellow onion, coarsely chopped

The recipe Autumn Panzanella could satisfy your Mediterranean craving in about 1 hour and 5 minutes. This recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 491 calories, 17g of protein, and 36g of fat. This recipe serves 10. It works well as a rather inexpensive side dish. It is a good option if you're following a gluten free diet. Head to the store and pick up onion, butter, mushrooms, and a few other things to make it today.

Instructions

Watch how to make this recipe.

For the croutons: Preheat the oven to 350 degrees F.

Ingredients you will need

Croutons

Equipment you will use

Oven

Melt 1/4 cup butter in a large skillet over moderate heat and cook until it foams. In a large bowl, pour the butter over the 12 cups cubed bread and toss to coat.

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Butter

Bread

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Frying Pan

Bowl

Sprinkle with Parmesan and freshly ground black pepper. Toss to season all of the bread.

Ingredients you will need

Ground Black Pepper

Parmesan

Bread

Transfer the bread to a baking sheet.

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Bread

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Baking Sheet

Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 15 minutes.

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Croutons

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Oven

Let cool.

Croutons can be made 1 day ahead and stored in an airtight container.

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Croutons

*Michael's Notes: I use a serrated knife to remove the crust from day-old bread, then switch to a chef's knife to cut the cubes because it doesn't tear the bread. Also note that I recommend grating the Parmesan finely so that it will stick to the bread better.

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Parmesan

Bread

Crust

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Serrated Knife

Chefs Knife

For the dressing: Melt the butter in a small skillet over moderately low heat.

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Butter

Equipment you will use

Frying Pan

Add the yellow onion and saute until soft, about 15 minutes. Season with salt and pepper.

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Salt And Pepper

Yellow Onion

Add the vinegar and stir with a wooden spoon to release any browned bits stuck on the bottom of the skillet.

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Vinegar

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Wooden Spoon

Frying Pan

Transfer to a blender or food processor and puree until smooth. With the machine running, slowly add 1/2 cup of the olive oil, then the water.

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Olive Oil

Water

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Food Processor

Blender

Transfer to a bowl and season with salt and pepper.

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Salt And Pepper

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Bowl

Heat a large skillet over high heat. When hot, add 1/4 cup olive oil. When the oil begins to smoke, sprinkle in the mushrooms. Don't stir!

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Mushrooms

Olive Oil

Cooking Oil

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Frying Pan

Let them sizzle until they have caramelized on the bottom, about 2 minutes. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss the mushrooms, reduce the heat to moderate, and continue to cook until well browned. Stir in the thyme and garlic and cook for about 1 minute to release their fragrance. Season with salt and pepper.

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Salt And Pepper

Mushrooms

Garlic

Thyme

In a large bowl, combine the croutons, the mushrooms, and the onion dressing. Toss well to coat.

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Mushrooms

Croutons

Onion

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Bowl

Add the celery, red onion, and arugula or spinach and toss again gently. Taste and adjust the seasoning. Grate fresh Parmesan on top and serve immediately.

Ingredients you will need

Red Onion

Seasoning

Parmesan

Arugula

Spinach

Celery

Equipment

Ingredients

Servings:

10servings

Freshly ground black pepper 177milliliters

thinly sliced celery heart (on the diagonal), plus some chopped leaves 454grams

fresh wild mushrooms, thickly sliced or quartered 2Tbsps

finely minced fresh thyme leaves 2Tbsps

finely minced garlic 3liters

crust-free cubed day-old bread (1/2-inch cubes)59milliliters

olive oil 118milliliters

extra-virgin olive oil 177milliliters

finely grated Parmesan 10servings

Grated Parmesan 0

red onion, very thinly sliced onion-soup style 6Tbsps

red wine vinegar 10servings

Salt and freshly ground black pepper 10servings

Sea salt, preferably gray salt 57grams

baby arugula or spinach leaves 59milliliters

unsalted butter 2Tbsps

warm water 2

yellow onion, coarsely chopped

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Spalletti Chianti D.O.C.G. (). It has 5 out of 5 stars and a bottle costs about 12 dollars.