La Panzanella
I don’t think there is a more low cost meal than this one. In leaner days it was a tasty recourse for families who could not put more elaborate or costly dishes on the table. In fact, they could not even afford to waste stale bread. I love this kind of food so much that, as it ensures that the complete pantry is used and food not wasted.. Today panzanella is enjoyed for its own sake, and because it fits into modem concepts of a healthful diet.
INGREDIENTS
1 1/2 pounds stale country-style or sturdy white bread, sliced 1 1/2 inches thick
6 tablespoons olive oil
Salt
Freshly ground black pepper
5 to 6 large ripe tomatoes, chopped
1 medium onion, minced
Small, tender basil leaves
Fresh herbs such as mint and oregano (optional)
Place the bread slices in a shallow dish or pan and add water to cover; set aside to soften for about 20 minutes. Place the slices side by side in a large shallow bowl. Drizzle the oil over the bread, then sprinkle with salt and pepper. Top each slice with the tomatoes, onion, and basil: if necessary, make additional layers to use up all the bread. Let this sit for 20 to 30 minutes, then garnish with more whole basil leaves, and serve. If you wish, you can sprinkle the additional herbs over the panzanella.
SERVES: 8