Email
Print |
Culina's Panzanella |
|
| Category: | Appetizers |
|---|---|
| Source: | Chef Victor Casanova |
| Description: | In sunny Los Angeles, the panzanella (or bread salad, see recipe below) at rising-star restaurant Culina (culinarestaurant. com) is Chef Victor Casanova’s favorite fit for rosé, and a great way to use up a leftover loaf. -Alexis Korman |
| Ingredients: | Rustic country loaf, exterior removed then cut into 1/2 inch dice 3 heirloom tomatoes, cut into 1/2 inch dice 2 C fresh ripe watermelon, cut into 1/2 inch dice 1/2 red onion, julienne 1/2 bunch basil, torn into 1/2 inch pieces 1/2 english cucumber, cut into1/2 inch half-moons 4 oz. ricotta salata, coarsley grated 4 vine-ripened tomatoes, passed thru a food mill 4 oz. DaVero Champagne Vinegar 3 oz. DaVero Extra Virgin Olive Oil "Dry Creek Estate" S&P, to taste |
| Directions: | Toast bread in pre-heated oven at 375 degrees until well colored but not brown. Reserve bread. Take the 4 vine-ripened tomatoes and pass thru a food mill then combine in a large salad bowl with vinegar and Oil. Season to taste with salt & pepper. Reserve vinaigrette. Combine all ingredients and toss well. Season to taste. Serve. |
-->