Chef Evan Funke joins Hoda Kotb and Jenna Bush Hager to share his recipe for the perfect spring dish: Panzanella using crispy ciabatta, artichokes, asparagus, fava beans, English peas, juicy tomatoes and more.
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#Panzanella #LunchIdeas
if you’ve got all kinds of fresh spring
veggies in your kitchen right now we
have got the perfect dish for you all
you have to do is scan that QR code to
follow along Chef Evan funky is a
two-time James Beard Award nominee and
Chef and owner of several restaurants
including try at the St reges Hotel in
Chicago by the way that is the first
certified Tuscan restaurant in the
United States and by the way we should
point out that’s a really big deal to
get that it’s not easy either it’s a lot
of responsibility how do you get that
award uh we set out to get it and we
make sure that everything that we do our
training curriculum how we serve the
stories that we tell are true and
authentic to Tuscany it’s a it’s a huge
honor and uh wow it’s amazingg so we’re
going to be making a panzanella today
okay this is a quintessential tusin
bread salad bread is the star here okay
but because it’s springtime we have this
amazing Melody of time beautiful
asparagus fava beans which are Flavor of
Love because you have to shuck them
twice I’m sorry I’ve been eating them
wrong it’s okay uh English peas and of
course artichokes artichokes are my
favorite things actually a flour so
let’s talk about first thing to do is
we’re going to turn this heat up a
little bit so Arch chokes you’ve got to
peel these okay you want to peel the
outer okay leaves until you’re trying to
get the heart well this is you can eat
the whole thing these are B yeah
definitely so you want to peel them till
you see the yellow come up to about
halfway okay and we’re just going to cut
the bottom here and then on the peeler
just peel the outside okay and then
you’re going to make an acidulated water
so they don’t turn brown okay so that’s
just lemon and water lemon and water
right so we’re going to turn this up so
what we have is a little bit of olive
oil here smash clove of garlic we’re
going to add the stems of our basil just
for a little bit of aromatics okay and
some shallots and just kind of braze
those together and then what we do is we
throw the AR chokes in mhm but are those
just the hearts or you put the whole
thing well I brought these from
California wow got these in New York
okay so these are the ugly ones I’m only
kidding I love New York so AR chokes go
in yeah okay and then what we’re going
to do is we’re going to season this with
a little bit of salt mhm all right and
then some white wine
mhm save that for later okay bring this
down until that’s half reduced and then
add water to this and this creates a
brazing liquid for these all right so
once this comes up to a boil you’re
going to take add these you can go for
it s thank you beautiful we’re going to
bra these all together and once
everything’s tender you pull everything
out down here okay so for this bread
Bean the star in Tuscany they use stale
bread and it’s without salt which is
traditional tus now the history of this
dish is really about the seaf fairing
people they would take this non-salted
bread and dip it in sea water to season
it and then mix it with veget wow that’s
so interesting so the root word of
panzanella is zanella meaning to add
bread to the soup bowl and put
ingredients on top of it so want a
little bit of olive oil in here and
we’re just going to fry this bread now
this is not traditional but this makes
for a spectacular are Del so that’s it
it’s just olive oil and bread in a pan
that’s good and are you using stale
bread or you don’t have to no this is I
use fresh because I want it to be crispy
these are sof and crispy try one of
these so once this is golden brown on
each side we take the vegetables out and
then we’re going to add them to the bowl
and we add some aromatics some parsley
some basil oh this is all in the salad
right everything’s already in here add
some cherry tomatoes if you can find it
typically this is a summer dish okay
yeah totally use uh ripe Tomatoes I’m
going to sneak down to fry it please and
then you add barata on the top well Bata
is my addition Bata is from pulia o not
Tuscany but it adds a fantastic
creaminess and makes this just
Qui
amazing that is so delicious so good
it’s really up to you Springtime summer
fall you can do a fall time panzanella
with roasted squash you can do a summer
all the way through serve this at your
new restaurant in Chicago absolutely
this is on the menu at funky Felix and
trita in Chicago okay aming and the
bread is the star and it’s so star and
bread really is the star for honest
let’s be honest I’m a carboholic me too
so to get this recipe or save any of
your favorite go today.com food to
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