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Recipes: 3 ways to make Panzanella, a traditional Tuscan dish

As soon as the first green orb sets on our tomato plants, I get hungry for panzanella salad, the classic Italian dish that teams vine-ripened tomatoes with bite-sized chunks of artisanal bread, red onions and cucumbers. Fresh basil, salt and pepper generally join the party and a vinaigrette often chimes in with its appealing mix of bright vinegar and fruity olive oil. For luscious results, sturdy artisanal-style bread is a necessity. The late food writer and expert on Italian cooking Marcella Hazen described the bread as “not supermarket white, but gutsy country bread.” I generally use La Brea Bakery’s Country White Sourdough or Tuscan Loaves that are available at many supermarkets; they are sold unsliced and have a stand-up texture...

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