Subject: Panzanella
From: Unicorn (unicorn@indenial.com)
Date: Tue Sep 05 2000 - 10:49:55 EDT
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F O O D F U N N Y
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Here's a true food funny from reader John Burgess, somewhere in
Australia:
Soon after a friend married, his wife cooked him breakfast including a
boiled egg. Upon opening the egg he found it to be severely under
cooked.
HUSBAND: How long did you cook this egg?
WIFE: Five minutes.
HUSBAND: (Jokingly) Did the water boil?
WIFE: (Seriously) Almost.
A carton of eggs should come with cooking instructions!
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T O D A Y ' S R E C I P E
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Salads similar to this are found in many parts of Europe, and are
usually regarded as "peasant" food owing to the frugal use of day-old
bread.
Panzanella (Tomato and Bread Salad)
3 cups (750 ml) day-old bread, cut or torn into 1-inch (3 cm) cubes
3 - 4 medium tomatoes, coarsely chopped
1 medium onion, thinly sliced
1 cucumber, peeled and coarsely chopped
2 ribs celery, coarsely chopped
1/2 cup (125 ml) chopped fresh basil leaves
3 - 6 cloves garlic, finely chopped
1 cup (250 ml) green pitted olives, chopped
2 Tbs (30 ml) balsamic or red wine vinegar
4 Tbs (60 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
Combine the bread, vegetables, basil, garlic, and olives in a large
bowl. Drizzle with the vinegar and oil, season with salt and pepper,
and toss to combine well. Allow to sit at room temperature for 30
minutes before serving. Serves 4 to 6.
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