Winter Panzanella

Name: Winter Panzanella
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 6 servings Freshly ground black pepper; 1 liters day-old bread, crust removed, cubed; 227 grams Brussels sprouts, ends trimmed, then quartered; 946 milliliters peeled, seeded, and diced butternut squash (1/2-inch dice); 1 Tbsp chopped fresh sage; 2 teaspoons finely chopped fresh thyme; 2 teaspoons finely chopped garlic; 118 milliliters extra-virgin olive oil; 6 Tbsps finely grated Parmesan, plus more for garnish; 118 milliliters fresh Italian parsley leaves; 1 small red onion, sliced thinly lengthwise; 6 servings Gray salt; 6 servings Salt and freshly ground black pepper; 3 Tbsps sherry vinegar; 59 milliliters unsalted butter

Winter Panzanella might be just the side dish you are searching for. This recipe serves 6. One portion of this dish contains about 7g of protein, 28g of fat, and a total of 394 calories. From preparation to the plate, this recipe takes about 1 hour and 25 minutes. 1 person found this recipe to be yummy and satisfying. Winter will be even more special with this recipe. A mixture of parsley leaves, garlic, brussels sprouts, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is typical of Mediterranean cuisine.

Instructions

Preheat oven to 400 degrees F.

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Oven

Melt the butter in a large skillet over moderate heat and cook until it foams.

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Butter

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Frying Pan

Add the garlic and thyme, and immediately add the bread cubes. Toss to coat well.

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Bread Cubes

Garlic

Thyme

Add most of the grated cheese and stir.

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Cheese

Transfer bread to a baking sheet and sprinkle with the remaining cheese and salt and pepper and gently toss again while still warm to melt the cheese.

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Salt And Pepper

Cheese

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 10 to 15 minutes. Set aside and let cool.

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Croutons

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Oven

Soak the sliced onion in the sherry vinegar and a pinch of salt for about 15 minutes. Set aside.

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Sherry Vinegar

Onion

Salt

Toss the squash with 1 1/2 tablespoons of the olive oil, sage, salt, and pepper. Arrange in a single layer on a baking sheet and bake until the squash is tender and lightly caramelized, about 15 to minutes.

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Olive Oil

Pepper

Squash

Sage

Salt

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Baking Sheet

Oven

Let cool.

Bring a large pot of salted water to a boil.

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Water

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Pot

Add the quartered Brussels sprouts and cook until tender but retain a touch of crispness, about 1 1/2 minutes, and drain.

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Brussels Sprouts

Into the reserved red onions and vinegar, whisk in remaining 1/2 cup olive oil. Season with pepper.

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Red Onion

Olive Oil

Vinegar

Pepper

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Whisk

In a large bowl combine the roasted squash, croutons, and Brussels sprouts.

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Brussels Sprouts

Croutons

Squash

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Bowl

Add the vinaigrette and toss.

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Vinaigrette

Add the parsley leaves and toss again. Taste and adjust the seasoning.

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Parsley

Seasoning

Garnish with grated Parmesan and serve immediately.

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Parmesan

Chef note: "Soaking the onion briefly in sherry vinegar--sometimes called blooming the onion--mellows the raw onion taste."

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Sherry Vinegar

Onion

Equipment

Ingredients

Servings:

6servings

Freshly ground black pepper 1liters

day-old bread, crust removed, cubed 227grams

Brussels sprouts, ends trimmed, then quartered 946milliliters

peeled, seeded, and diced butternut squash (1/2-inch dice)1Tbsp

chopped fresh sage 2teaspoons

finely chopped fresh thyme 2teaspoons

finely chopped garlic 118milliliters

extra-virgin olive oil 6Tbsps

finely grated Parmesan, plus more for garnish 118milliliters

fresh Italian parsley leaves 1small

red onion, sliced thinly lengthwise 6servings

Gray salt 6servings

Salt and freshly ground black pepper 3Tbsps

sherry vinegar 59milliliters

unsalted butter

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices 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. You could try Il Molino di Grace Solosangiovese Chianti Classico. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 22 dollars per bottle.