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Massimo Orlando posted an update
2 months ago (edited)
Level:
Scoolinar
Panzanella Salad.
Tuscan Bread and Heirlooms Tomato Salad, Cucumber, Basil, Red Onion, Castello di Volpaia Red Wine Vinegar, Extra Virgin Olive Oil.
My version is with Toasted Bread to give a Crunch.
Traditionally in Tuscany the Bread is Soaked in the Vinegar that makes it mushy.
#Tomato Challenge
Abigail Jones, Gioanna Zottola and 14 others6 Comments-
Level:
Scoolinary Team
What a great take on panzanella! The combination of heirloom tomatoes and toasted bread must add an interesting texture. How did you balance the acidity of the vinegar in this version? Did you notice a difference in flavor and how the bread absorbs the dressing compared to the traditional soaked method?
Thanks for sharing your creation with the community! 🫶🏻
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Level:
Scoolinar
@Sussan Estela Olaya yes toasting the bread is a texture thing adds a crunch to the salad.
If you get Heirloom Tomatoes in season are actually pretty sweet , the acidity of a good vinegar is essential.
For this salad I like a red wine vinegar add more complexity to the dish.
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Level:
Scoolinary Team
It’s great you are joining with another try our #TomatoChallenge! 🍅👏 That toasted bread crunch is a game-changer—adds a whole new dimension to the traditional Panzanella! Your take on it shows a great balance between respecting tradition and adding your own flair.
I’m curious—was this inspired by a trip to Tuscany, a mentor, or perhaps a favorite culinary book? It’s always fascinating to hear the stories behind how chefs come across these iconic recipes! 🌿🍷
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Level:
Scoolinar
@Sol Damiani as Italian I used to eat this salad all the time in summer and I always thought that the soaking bread method was too mushy.
But a Chef friend of mine told me to toast the bread and that completely changed everything.
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Level:
Scoolinary Team
@massimo-orlando Great advice!
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Level:
Scoolinar
That looks amaising! Love the toasted bread tip!!
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