Panzanella is a dish from Tuscany that defies easy categorization. It is not a soup, nor first course, or side dish. Instead, it stands alone as a unique creation.
This dish is another testament to the resourcefulness of farmers who repurposed stale bread by moistening it with water and combining it with whatever vegetables were on hand.
While the classic version features tomatoes as the star ingredient, I'm putting a seasonal fall twist on it today by using pumpkin.
Ingredients
1 lb of pumpkin (peeled and cubed)
1/2 red onion
4 slices of good bread
2 cups of baby spinach
1/4 cup of crumbled gorgonzola cheese
1/4 cup of pomegranate seeds
1/4 cup of red wine vinegar
olive oil
1/2 tsp of thyme or oregano
salt and pepper to taste
Method
To start, heat 1 tablespoon of extra virgin olive oil in a pan. Put in the diced pumpkin, and season with thyme, salt and pepper. Cook the pumpkin for around 25 minutes, stirring it from time to time, until it is tender inside and nicely browned outside.
Cube the bread slices and place them in a large bowl. Dampen with a cup of water, then after a couple of minutes, squeeze out excess water and move the bread to a different bowl. Slice the onion thinly and mix it with the bread. Add the vinegar, gently mix, and set aside.
Now, check if the pumpkin is cooked. Once done, add it to the bowl with the bread, along with the spinach and a drizzle of olive oil. Season with salt and pepper and mix gently.
Sprinkle pomegranate seeds and crumbled gorgonzola on top. Buon Appetito!
Kommentare