Sweet Panzanella

Name: Sweet Panzanella
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams stale crusty bread, cut into 1-inch cubes (about 8 to 9 cups); 6 Tbsps packed dark muscovado or dark brown sugar; 237 milliliters pecans, toasted and coarsely chopped; 227 grams cups fresh raspberries (about; 0 teaspoons fine salt; 4 Tbsps unsalted butter (1/2 stick)

You can never have too many side dish recipes, so give Sweet Panzanellan a try. Watching your figure? This vegetarian recipe has 349 calories, 8g of protein, and 16g of fat per serving. This recipe serves 8. This recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of raspberries, brown sugar, pecans, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

Heat the oven to 350°F and arrange a rack in the middle.Melt the butter in a large pot over medium heat.

Ingredients you will need

Butter

Equipment you will use

Oven

Pot

Add 4 tablespoons of the sugar and the salt and cook, whisking occasionally, until the sugar dissolves and the mixture begins to bubble, about 8 minutes.

Ingredients you will need

Sugar

Salt

Equipment you will use

Whisk

Remove from heat.

Add the bread cubes and stir until they are evenly coated in the sugar mixture.

Ingredients you will need

Bread Cubes

Sugar

Pour the mixture onto a baking sheet and arrange in a single layer.

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Baking Sheet

Bake, stirring every 5 minutes, until the bread cubes are golden brown and toasted, about 15 to 20 minutes total.

Ingredients you will need

Bread Cubes

Equipment you will use

Oven

Place the baking sheet on a wire rack and let the bread cool to room temperature, about 5 minutes.While the bread is cooling, combine half of the raspberries and the remaining 2 tablespoons sugar in a large bowl and mash with a fork or potato masher until the berries release their juices and are broken up.

Ingredients you will need

Raspberries

Berries

Potato

Bread

Sugar

Equipment you will use

Potato Masher

Baking Sheet

Wire Rack

Bowl

Add the bread cubes, pecans, and remaining whole raspberries and gently toss to combine.

Ingredients you will need

Bread Cubes

Raspberries

Pecans

Serve immediately or refrigerate until ready to serve.

Equipment

Ingredients

Servings:

454grams

stale crusty bread, cut into 1-inch cubes (about 8 to 9 cups)6Tbsps

packed dark muscovado or dark brown sugar 237milliliters

pecans, toasted and coarsely chopped 227grams

cups fresh raspberries (about 0teaspoons

fine salt 4Tbsps

unsalted butter (1/2 stick)

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. 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 Spalletti Chianti D.O.C.G. () with a 5 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.