There is no way you can convince me there’s a better summer salad than a panzanella. Especially this one with burda and crispy pushuta. You’re going to love it. First, we’re going to place our tomatoes on top of strainer with salt. It’s going to remove the excess water, concentrate the flavor. Then we cut up the bread. I’m using chabata and season it cuz we’re going to season everything. Bake that with the brush. Now, we’re going to use a tomato water as the base for the vinegaret. And the vinegrett is full of flavor, olive oil, herbs. Mix everything together. Full recipe is going to be in the caption. Top it with a burata, the prochto.
3 Comments
Panzanella is by FAR my favorite salad, I mean, a bread based salad? what's not to love! Especially with the crispy prosciutto and creamy burrata ❤️.
Ingredients:
•2 pints cherry tomatoes (halved).
•10 oz ciabatta or about 4 cups (torn with your hands).
•1/4 cup parmigiano reggiano (grated).
•1 lemon (zest and juice).
•5 slices of prosciutto (cut in half and kinda folded up as shown in the video).
•1/2 shallot (minced).
•2 tbsp red wine vinegar.
•2 tbsp chives.
•2 tbsp fresh oregano or 1 tsp dried.
•1 tsp honey.
•1/3 cup olive oil + more to drizzle the bread and over the burrata.
•8 basil leaves (torn up).
•1 burrata ball (Di Stefano is king).
•black pepper.
•kosher salt.
Directions:
1. Add the tomatoes to a strainer, add plenty of kosher salt and let sit over a bowl for 20 min.
2. Drizzle the bread with a bit of olive oil, add the parmigiano, lemon zest and a bit of salt on top. Place it in a baking sheet, leaving some space on the edges of it.
3. Place the prosciutto on the edges of the baking sheet and bake at 400F for 15-16 minutes.
4. Set tomatoes aside. Using the tomato water as the base, add in the shallots, oregano, chives, red wine vinegar, honey and lemon to the bowl. Whisk in the olive oil, adding more to taste. Do not add salt here since the tomato water will be salty enough.
5. Add in the tomatoes, bread and basil to the vinaigrette and mix.
6. Add the burrata on top and drizzle olive oil.
7. Add black pepper, the crispy prosciutto and more basil.
8. This serves 4 people.
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Using the tomatoes' s water for sauce is so smart I will try it !!
You say burrata like a spaniard. Try again