From Wikipedia, the free encyclopedia.
Panzanella, also called pansanella or panmolle or panmòllo or bread ‘nzuppo, is a typical dish of all central Italy, from Tuscany, Marche, Umbria, Lazio and Abruzzo.
The original recipe calls for stale bread, red onion, basil, all seasoned with olive oil, vinegar, and salt. In Tuscany and Umbria, the bread is left to soak in water and then squeezed until it is crumbled and broken to mix it with the other ingredients; in the Marches region, slices of stale bread are soaked but not crumbled, and the other ingredients are placed on top as if they were bruschetta.
Over time, many additions have been introduced, some of which are now recognized as canonical, such as raw chopped tomatoes and cucumber, others are more linked to the creativity of the cook, such as spicy olives, hard-boiled eggs in wheels (used as a garnish) and sometimes tuna.
It must be said that the recipe has many variations with additions and substitutions of many types: carrots, fennel, corn, celery, raw peppers, sausage, mozzarella, various types of cheese, pickles, pickled vegetables, borlotti beans as well as spices of choice to give flavor, such as oregano, basil, chives, etc.
In Tuscany, this dish is widespread up to Lucca, Viareggio, and Bagni di Lucca, while in Lunigiana, Versilia, and Garfagnana, as discovered by the scholars the University of Florence who wrote the Atlante Lessicale Toscano, it is a non-traditional dish. Camaiore and Pescaglia, “Panzanella” means bread dough fried in hot oil, equivalent to sgabeo.
According to some, the dish is very fresh; it is even advisable to put it in the fridge for a few minutes before serving it, at the same level and temperature as the fresh vegetables.
Preferably consumed in the summertime, because it is the period in which vegetables are easily found, it represents a good single course.
8 slices of 1-2 day-old Italian bread
l 1/3 lbs. ripe tomatoes, diced
1 large white onion, thinly sliced
extra-virgin olive oil
handful of basil cut into strips
1 bell pepper
How to make the Bread and Vegetable Salad:
How to make the panzanella (pan molle):
Soak the slices of bread in water, making sure they are not soggy and keep their shape. Squeeze out excess water and place in a large serving dish. Make a salad with tomatoes, onion, oil, pepper, vinegar, salt, and pepper. Toss and spread over the bread, drizzle with more olive oil, add a few basil leaves and keep cool until ready to serve.
There are several variations to the Panzanella (pan molle), and each one is claimed to be the original by its author. Whatever the case, they all contain the same basic ingredients: bread, tomatoes, other vegetables, and olive oil.
Regional recipe from Tuscany, Marche, Umbria, Latium, Abruzzo