Panzanella

Name: Panzanella
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 227 grams baby arugula; 1 teaspoon balsamic vinegar; 425 grams cannellini beans, drained and rinsed well; 454 grams ciabatta or other Italian bread, cut into 1-inch cubes; 1 fennel bulb, thinly sliced; 118 milliliters loosely packed fresh basil leaves, torn; 1 teaspoon fresh rosemary, chopped; 1 garlic clove, minced; 227 grams red cherry or grape tomatoes, halved; 227 grams yellow cherry or grape tomatoes, halved; 10 servings Kosher salt; 1 Tbsp fresh lemon juice; 237 milliliters extra-virgin olive oil, divided; 10 servings Pecorino cheese, crumbled; 1 small red onion, finely chopped; 1 teaspoon dried crushed red pepper flakes; 2 Tbsps red wine vinegar; 59 milliliters finely chopped shallots; 10 servings Freshly ground white pepper

You can never have too many side dish recipes, so give Panzanellan a try. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 10. Watching your figure? This vegetarian recipe has 322 calories, 18g of protein, and 11g of fat per serving. Head to the store and pick up baby arugula, shallots, wine vinegar, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Toss bread cubes with 1/4 cup olive oil to coat.

Ingredients you will need

Bread Cubes

Olive Oil

Place on a lightly greased baking sheet.

Equipment you will use

Baking Sheet

Bake at 350 for 15 to 20 minutes, stirring occasionally. Set aside.

Equipment you will use

Oven

Whisk together 6 tablespoons olive oil, red wine vinegar, balsamic vinegar, shallots, and basil.

Ingredients you will need

Balsamic Vinegar

Red Wine Vinegar

Olive Oil

Shallot

Basil

Equipment you will use

Whisk

Pour over tomatoes. Season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Tomato

Let stand 1 hour.

Saut red onion, garlic, red pepper flakes, and rosemary in 1/4 cup olive oil in a large skillet over medium-high heat 2 to 3 minutes or until crisp-tender. Stir in beans, and cook until thoroughly heated. Season to taste with salt and pepper. Set aside.

Ingredients you will need

Red Pepper Flakes

Salt And Pepper

Olive Oil

Red Onion

Rosemary

Garlic

Beans

Equipment you will use

Frying Pan

Combine remaining 2 tablespoons olive oil and lemon juice; pour over fennel.

Ingredients you will need

Lemon Juice

Olive Oil

Fennel

Toss together croutons, marinated tomatoes, bean mixture, fennel, and arugula.

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Croutons

Tomato

Arugula

Fennel

Sprinkle with crumbled pecorino, and serve.

Ingredients you will need

Pecorino

Equipment

Ingredients

Servings:

227grams

baby arugula 1teaspoon

balsamic vinegar 425grams

cannellini beans, drained and rinsed well 454grams

ciabatta or other Italian bread, cut into 1-inch cubes 1

fennel bulb, thinly sliced 118milliliters

loosely packed fresh basil leaves, torn 1teaspoon

fresh rosemary, chopped 1

garlic clove, minced 227grams

red cherry or grape tomatoes, halved 227grams

yellow cherry or grape tomatoes, halved 10servings

Kosher salt 1Tbsp

fresh lemon juice 237milliliters

extra-virgin olive oil, divided 10servings

Pecorino cheese, crumbled 1small

red onion, finely chopped 1teaspoon

dried crushed red pepper flakes 2Tbsps

red wine vinegar 59milliliters

finely chopped shallots 10servings

Freshly ground white pepper

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing 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. The Casan Emma Chianti Classico with a 4.8 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.