Recipe - Panzanella (Tuscan Bread Salad)

10 ounce Bestquality stale
Italian bread
1 2/3 cup Cold water
One half cup Red wine vinegar
3 lg Ripe tomatoes cored,
Seeded, minced
1 Red or Vidalia onion
Diced
2 Ribs celery minced
One half md Cucumber minced
2 tablespoon Capers drained
1 Clove garlic minced
1/3 cup Olive oil
Three fourths teaspoon Anchovy paste
Crushed red pepper flakes
Salt pepper to taste
One half cup Fresh basil leaves
Slivered

Preparation time: 20 minutes. Standing time: 10 minutes. This salad
displays the Tuscan trait of using stale bread in innovative ways. Paired
with fresh summer produce, the dried bread takes on a second life.
Classically, a rustic Italian bread is used. We tried it with an olive oil
and rosemaryscented loaf.

Remove crusts from bread and cut bread into 1inch chunks. Place in a large
bowl and add water and vinegar. Toss lightly so the bread is completely
soaked. Let stand 10 minutes. Squeeze bread gently but firmly to remove
most of the moisture; return to a dry mixing bowl. Add tomatoes, onion,
celery, cucumber, capers and garlic to bread and toss lightly. Whisk oil,
anchovy paste, red pepper flakes, salt and pepper in a small bowl. Pour
over bread mixture and toss well. Fold in basil. Chicago Tribune, 08/05/93.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip