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Ciotola di Panzanella

Submitted by: Madolin Edwards of AP | Date Added: 5 Oct 2011
Listed in: Salads

Ciotola di Panzanella Ingredients


4 tomatoes — large, of different colors if available, about 3 lbs

3T+ red wine vinegar

Kosher salt

Black pepper — freshly cracked

1/2 red onion — VERY thinly sliced

1/4+ cup garlic-flavored olive oil (If you don’t have garlic oil, you can infuse oil by adding garlic to heated oil and then cooling. If you need to save time and a trip to the store, use olive oil and add garlic powder carefully to taste.)

4 oz. grissini (bread sticks) — thin, broken into 1/2” pieces

8 rounds pancetta (or slices bacon)

 


Ciotola di Panzanella Cooking Instructions


Serves 4



Cut the top 1/4-inch off each tomato and reserve. With a serrated knife, cut the tomato meat away from the outside skin without cutting through completely; scoop the membrane and seeds out with a spoon and transfer to a strainer set over a bowl to drain.

Season the hollowed tomatoes and the membrane in the strainer with a drizzle of vinegar and some salt and pepper. Put onion slices in a small bowl and cover with 2 tablespoons vinegar and a pinch of salt. Let stand 10 minutes to remove some of the raw sharp flavor of the onion.

Whisk together 1 tablespoon vinegar, the garlic oil and 1/4 cup of the drained tomato water. Season well with salt and pepper. Coarsely chop the drained tomato and put in a mixing bowl. Drain the onions and add them along with the grissini pieces. Drizzle the dressing over the bowl and toss very well; season again and add more oil, tomato water and vinegar, as needed, to evenly moisten the stuffing.

Stuff each tomato with 1/4 of the stuffing and garnish with the tomato tops. Chill until ready to serve. Fry pancetta/bacon and set aside for assembly. Before serving, top with the crisp pancetta or bacon.


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