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Picture from justataste Image Credit Kelly Senyei |
Winter
Panzanella
“It’s been
strangely warm the last couple of days here in New York so I opted to save my
line-up of soup and stew recipes and take on a lighter challenge: Winter
Panzanella. Panzanella, or Italian bread salad, is a mix of homemade croutons
tossed with your choice of assorted veggies and dressing.” Kelly Senyei
Ingredients:
For
the croutons:
¼ cup
unsalted butter
2 teaspoons
finely chopped garlic
2 teaspoons
finely chopped fresh thyme
6 cups
day-old whole wheat baguette, crust removed, cubed
8 Tablespoons
finely grated Parmesan, plus more for garnish
For
the salad:
1 small red
onion, thinly sliced
3 Tablespoons
sherry vinegar
4 cups
peeled, seeded, and diced butternut squash
½ cup plus 1½
Tablespoons extra-virgin olive oil
1 Tablespoon
chopped fresh sage
½ pound
Brussels sprouts, ends trimmed, then quartered
Preparation:
Preheat the
oven to 400°F.
Melt the
butter in a large pan set over medium heat.
Cook it until
it foams, and then add the garlic and thyme.
Immediately
add the cubed bread, tossing well to coat.
Add 6
tablespoons of the Parmesan cheese to the pan and stir.
Transfer the
bread mixture to a baking sheet and sprinkle with the remaining 2 tablespoons
of
Parmesan.
Bake the
bread mixture until the croutons become crisp, about 10 minutes.
Remove them
and set them aside while you prepare the dressing.
Combine the
sherry vinegar and the onions in a small bowl with a pinch of salt and let sit
for 15
minutes.
Toss the
squash with 1½ tablespoons of the olive oil and the chopped sage.
Season with
salt and pepper to taste.
Arrange the
butternut squash in a single layer on a baking sheet and bake until the squash
is
tender and lightly caramelized, about 15 minutes.
Let cool.
Bring a large
pot of salted water to a boil.
Add the
quartered Brussels sprouts and cook them until tender, about 2 minutes.
Remove and
drain.
Whisk the
remaining olive oil into the red onion mixture.
In a large
bowl combine the croutons, roasted squash and Brussels sprouts.
Add the
onions and vinaigrette and toss well.
Enjoy this
amazing recipe and many more visiting justataste
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