Best 6 Panzanella Alton Brown Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Discover the Delightful Italian Salad: Panzanella - A Refreshing Fusion of Flavors**

Originating from the vibrant region of Tuscany, Italy, Panzanella is a traditional summer salad that captivates taste buds with its symphony of flavors. This delectable dish showcases the essence of simplicity, featuring humble ingredients that come together to create a refreshing and vibrant culinary experience. Crisp and juicy tomatoes, aromatic basil, and tender croutons mingle harmoniously, complemented by the tangy dressing made with extra virgin olive oil and red wine vinegar. Panzanella embodies the spirit of Italian cuisine, celebrating the bounty of fresh, seasonal produce while highlighting the significance of balancing flavors. In this article, we present a collection of Panzanella recipes that explore different variations of this classic salad, each offering unique interpretations while staying true to its Tuscan roots. From the classic Panzanella to innovative takes featuring grilled vegetables, seafood, and artisanal cheeses, these recipes promise a delightful culinary journey through the flavors of Italy.

Here are our top 6 tried and tested recipes!

BLT PANZANELLA BY ALTON BROWN



BLT Panzanella by Alton Brown image

The taste of fresh tomatoes and the bacon in this Panzanella makes all the difference. It is Yummy in the Summer, and not too shabby anytime you can get fresh tomatoes.

Provided by Pam Ellingson @wmnofoz

Categories     Breads

Number Of Ingredients 12

4 cup(s) french bread cut into 1-inch cubes and dried overnight
6 slice(s) bacon, cooked, chopped, drippings reserved
2 cup(s) halved grape tomatoes
2 tablespoon(s) bacon drippings, for searing
2 cup(s) halved yellow pear tomatoes or roughly chopped heirloom tomatoes
2 cup(s) chopped romaine lettuce
VINAIGRETTE
1/4 cup(s) red wine vinegar
1/4 teaspoon(s) each salt and pepper
3 tablespoon(s) olive oil
1 tablespoon(s) chiffonade mint
1 tablespoon(s) chiffonade basil

Steps:

  • Toss bread cubes in 2-4 Tbsp of the bacon drippings. Prepare remaining Salad ingredients, set aside.
  • Chiffonade basil and mint and set aside for garnish.(You can also make more basil /mint chiffonade to add while tossing the salad if desired)
  • Sear the halved grape tomatoes in 2 tablespoons of drippings, cut side down, until caramelized about 5 minutes, set aside. (You can substitute regular vegetable or olive oil for the drippings for this step if you prefer)
  • Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified
  • Combine all tomatoes, bread, bacon, and lettuce and dress with vinaigrette, toss well. (Add extra basil/mint here if you like)
  • Garnish with mint and basil and serve.

PANZANELLA (ALTON BROWN RECIPE)



Panzanella (Alton Brown Recipe) image

I found this online and have not really seen a recipe exactly like it. I think the bacon and mint will make a great salad. Posted for ZWT.

Provided by Chef Jean

Categories     Low Cholesterol

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 cups French bread, cut into 1-inch cubes and dried overnight
6 slices bacon, cooked, chopped, drippings reserved
2 cups grape tomatoes, halved
2 tablespoons oil, for searing
2 cups yellow pear tomatoes, halved or 2 cups heirloom tomatoes, chopped
2 cups romaine lettuce, chopped
1/4 cup red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 tablespoon mint, chiffonade
1 tablespoon basil, chiffonade

Steps:

  • Toss bread cubes in the bacon drippings.
  • Sear the halved grape tomatoes in 2 tablespoons of oil, cut side down, until caramelized about 5 minutes, set aside.
  • Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified.
  • Combine all tomatoes, bread, bacon, and lettuce and dress with vinaigrette, toss well, garnish with mint and basil and serve.

Nutrition Facts : Calories 893, Fat 26.9, SaturatedFat 5.3, Cholesterol 8.2, Sodium 1434.3, Carbohydrate 134.3, Fiber 7.5, Sugar 8.1, Protein 29.8

BUTTERFLIED, DRY BRINED ROASTED TURKEY WITH ROASTED ROOT VEGETABLE PANZANELLA



Butterflied, Dry Brined Roasted Turkey with Roasted Root Vegetable Panzanella image

Provided by Alton Brown

Categories     main-dish

Time P4DT3h5m

Yield 8 to 10 servings

Number Of Ingredients 16

3 1/2 tablespoons kosher salt
1 1/2 teaspoons rubbed sage
1 1/2 teaspoons dried thyme
1 1/4 teaspoons whole black peppercorns
1/2 teaspoon whole allspice berries
1 13 to 14 pound whole turkey, neck and giblets removed and reserved for Giblet Stock
1 1/2 pounds parsnips, peeled and cubed into 1/2-inch pieces
1 teaspoon vegetable oil
1/2 pound red onion, diced into 1/2-inch pieces
8 ounces medium Brussels sprouts, shredded on the thin slicing blade of a food processor
8 ounces hearty sourdough or multigrain bread, cut into 1/2-inch cubes and staled
2 cloves garlic, minced
1/4 cup apple cider vinegar
2 teaspoons fresh thyme leaves
Kosher salt
Freshly ground black pepper

Steps:

  • For the turkey: Four days before service, place the salt, sage, thyme, black peppercorns, and allspice into a spice grinder and pulse until the peppercorns and allspice are coarsely ground, 5 to 6 pulses. Set aside.
  • Set the turkey, breast-side down, on a large cutting board with the tail closest to you. Use an electric knife or heavy-duty kitchen shears to cut up one side of the backbone. Turn the bird around and cut back down the other side of the spine. Reserve the backbone for Giblet Stock. Discard any fat pockets or excess skin found inside the turkey. Turn the turkey breast-side up and use the heel of your hands to press down on both breasts, until you hear a cracking sound and the bird has flattened slightly.
  • Rub the seasoned salt on both sides of the turkey. Place the turkey on a parchment paper lined half sheet pan, breast-side up with legs running with the long side of the pan. Store, uncovered, in the refrigerator for 4 days.
  • Remove the turkey from the refrigerator and leave at room temperature for 1 hour.
  • For the panzanella: Place the parsnips and rutabaga in a large nonstick roasting pan, toss with vegetable oil and set aside.
  • Place one rack in the middle of the oven and a second one far enough below so the roasting pan will fit. Heat the oven to 425 degrees F. Place the turkey directly on the middle rack of the oven with the legs perpendicular to the metal bars of the rack.
  • Place the roasting pan with the parsnips and rutabaga on the rack below the turkey and roast both for 30 minutes.
  • Reduce the heat to 350 degrees F. Add the red onion to the roasting vegetables and stir to combine. Continue to roast both the vegetables and the turkey until a probe thermometer inserted into the thickest part of the breast registers 155 degrees F, an additional 40 to 50 minutes.
  • Remove the turkey from the oven onto a cooling rack set inside a half sheet pan and rest for 30 minutes.
  • Add the Brussels sprouts, bread cubes and garlic to the roasting vegetables, stir to combine and roast for an additional 15 minutes. Remove the vegetables from the oven and immediately transfer to a serving bowl. Pour the apple cider vinegar in the warm roasting pan, stir and scrape off any browned bits from the pan. Pour the vinegar mixture over the salad, add the thyme and toss to combine. Season with salt and pepper as desired. Serve warm or at room temperature.
  • Carve the turkey with an electric knife and serve with the panzanella.

DESSERT PANZANELLA



Dessert Panzanella image

Provided by Alton Brown

Categories     dessert

Time 30m

Yield 4 to 6 servings...or 1, if it's Alton

Number Of Ingredients 7

6 peaches (or combination of peaches and nectarines and even a couple of apricots, if you like), quartered, pits removed and skin on
4 ounces Marsala wine
6 basil leaves,shredded or cut into thin ribbons
4 slices pound cake (homemade or purchased), cut into 1-inch cubes
4 large egg yolks
1/4 cup sugar
2 ounces golden rum

Steps:

  • Place an inch of water in the saucepan and bring to a bare simmer and keep it there. Manage the heat to avoid boiling.
  • Heat a large cast-iron skillet over high heat for 5 minutes then sear the fruit on all the cut sides. Try not to cook the fruit until it turns mushy...but you do want color. When the fruit is almost done, add 2 ounces of the Marsala to the skillet and cook another 30 seconds. Remove the fruit to a bowl and pour over with whatever liquid remains in the pan. Stir in the basil. Set aside.
  • Toast the cake pieces in a toaster oven, or quickly broil them in your main oven. We're looking for toasty golden edges here...not burnt bits. Divide the cubes between the serving bowls. (A few of these pieces will fall into your mouth...that's to be expected.)
  • To make the zabaglione, whisk the egg yolks in the metal bowl vigorously for 3 minutes. They will lighten in color and increase in volume a bit. While still whisking, slowly add half of the sugar. Combine the rum with the remaining Marsala and drizzle half into the egg yolks, still whisking, then the rest of the sugar and then the remaining marsala/rum combo.
  • Set the bowl over the simmering water and reduce the heat to low. Stir constantly for 8 to 10 minutes, to cook the eggs and create a light foam. Your arm will get tired but you will be a hero.
  • The zabaglione will be done when it reaches a light, frothy ribbon stage (falls like a "ribbon" off the whisk) and hits 135 degrees F on your thermometer. At that point, remove the bowl from the saucepan and continue whisking for 1 minute to work in some cool air and stop the cooking.
  • Top the cake "croutons" with the fruit and spoon on the zabaglione and consume while warm. Later, when the guests have gone, lick the remaining zabaglione out of the bowl like the savage animal you are.

PERFECT POT STICKERS (ALTON BROWN)



Perfect Pot Stickers (Alton Brown) image

I finally got around to making these last night and, while my photos don't exactly reflect it, they were AWESOME! I made a very simple dipping sauce of about 2 parts Yamasa soy sauce to 1 part rice wine vinegar with some sesame seeds sprinkled on top. I froze the extra prepared, but uncooked pot stickers on a cookie sheet, each layer separated by waxed paper, then put them in a vacuum sealed Food Saver bag and back into the freezer. These got pretty consistent 5 star ratings on the FoodTV.com site.

Provided by Sandi From CA

Categories     Pork

Time 1h10m

Yield 35-40 potstickers

Number Of Ingredients 15

1/2 lb ground pork
1/4 cup finely chopped scallion
2 tablespoons finely chopped red bell peppers
1 egg, lightly beaten
2 teaspoons ketchup
1 teaspoon yellow mustard
2 teaspoons Worcestershire sauce
1 teaspoon light brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
35 -40 small wonton wrappers
water, for sealing wontons
3 -4 tablespoons vegetable oil, for frying
1 1/3 cups chicken stock, divided

Steps:

  • Preheat oven to 200 degrees F.
  • Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.
  • To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
  • Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.

Nutrition Facts : Calories 57.6, Fat 2.9, SaturatedFat 0.8, Cholesterol 11, Sodium 147.4, Carbohydrate 5.3, Fiber 0.2, Sugar 0.4, Protein 2.3

PANZANELLA WITH MOZZARELLA AND HERBS



Panzanella With Mozzarella and Herbs image

At the height of tomato season, for every perfectly ripe, taut and juicy specimen, there's an overripe, oozing counterpart not far away. The Tuscan bread salad called panzanella is the perfect place to use those sad, soft tomatoes that are still rich in flavor. Traditional panzanella is made with stale, dried bread that's rehydrated from a dressing of sweet tomato juices, vinegar and plenty of olive oil. This version also includes some mozzarella for richness and cucumber for crunch. It's an ideal make-ahead dish; the longer the mixture sits (up to 6 or so hours), the better it tastes. Just make sure your bread thoroughly dries out in the oven so it won't turn to mush.

Provided by Melissa Clark

Categories     dinner, lunch, salads and dressings, appetizer, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 16

4 ounces ciabatta or baguette, preferably stale, cut into 1-inch cubes (about 3 cups)
6 tablespoons extra-virgin olive oil, more to taste
3/4 teaspoon kosher sea salt, more to taste
2 pounds very ripe tomatoes, preferably a mix of varieties and colors
6 ounces fresh mozzarella, torn or cut into bite-size pieces
1/2 cup thinly sliced red onion, about half a small onion
2 garlic cloves, grated to a paste
2 tablespoons red wine vinegar, more to taste
1 tablespoon chopped fresh oregano or thyme (or a combination)
Large pinch red pepper flakes (optional)
1/2 teaspoon Dijon mustard
Black pepper, to taste
1/2 cup thinly sliced Persian or Kirby cucumber, about 1 small cucumber
1/2 cup torn basil leaves
1/4 cup flat-leaf parsley leaves, roughly chopped
1 tablespoon capers, drained

Steps:

  • Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil and a pinch of salt. Bake until they are dried out and pale golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.
  • Cut tomatoes into bite-size pieces and transfer to a large bowl. Add mozzarella, onions, garlic paste, 1 tablespoon vinegar, oregano or thyme, 1/4 teaspoon salt and the red pepper flakes if using. Toss to coat and set aside.
  • In a medium bowl, combine remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in cucumbers, basil and parsley.
  • Add bread cubes, cucumber mixture and capers to the tomatoes and toss well. Let sit for at least 30 minutes and up to 4 hours before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 21 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 561 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

  • Select the freshest ingredients possible. This will ensure the best flavor in your panzanella salad.
  • Use a variety of bread. This will add texture and flavor to the salad. Some good options include ciabatta, focaccia, or baguette.
  • Cut the bread into small cubes. This will help it soak up the dressing and other ingredients in the salad.
  • Toast the bread cubes. This will give them a nice crispy texture.
  • Use a flavorful dressing. This is the key to a great panzanella salad. Some good options include a vinaigrette dressing, a pesto dressing, or a balsamic vinaigrette dressing.
  • Add a variety of vegetables. This will add color, flavor, and texture to the salad. Some good options include tomatoes, cucumbers, onions, peppers, and zucchini.
  • Add some herbs. This will brighten up the flavor of the salad. Some good options include basil, oregano, or parsley.
  • Serve the salad immediately. Panzanella is best enjoyed fresh.

Conclusion:

Panzanella is a delicious and refreshing salad that is perfect for summer. It is easy to make and can be customized to your own taste preferences. So next time you are looking for a light and healthy meal, give panzanella a try!

Related Topics