Italian Language Blog
Menu
Search

La Panzanella Posted by on Aug 12, 2016 in Uncategorized

Browsing through my mother’s cookery books, I found an old booklet containing traditional Tuscan recipes. As I started reading through it I was immediately struck by its language, a beautifully old style Tuscan, full of almost obsolete words.

So I decided to copy one of the recipes and share it with you. I chose La Panzanella because it’s a refreshing summer dish, just perfect for a hot August’s day in Italy. Here its is …

panzanella

Occorrente per 6 persone:
12 fette di pane casereccio scuro e raffermato; olio extravergine di oliva; 200 grammi di pomodori; basilico; 1 cipolla; sale e pepe.

Ingredients for 6 people:
12 slices of rustic dark stale bread; extra virgin olive oil; 200 grams of tomatoes; basil; 1 onion; salt and pepper.

La panzanella è un piatto poverissimo, umile, ma fragrante; si usa soltanto in Toscana, specie nel senese. La ricetta? Eccola.
Panzanella is a very poor, humble, but fragrant dish; it’s only served in Tuscany, especially around Siena. The recipe? Here it is.

Ci vuole pane campagnolo, fatto con grano macinato a pietra, un po’ bigio, cotto nel forno a legna.
You’ll need country style bread, made with stone ground flour, a bit grey, baked in a wood fired oven.

Mettete per qualche minuto a bagno nell’acqua (acqua di pozzo, recita la ricetta) il pane tagliato a fette, poi sgrondatele in un panno: il segreto sta nel regolarsi in modo che le fette di pane si sbriciolino senza trasformarsi in pappa, capito?
Put the sliced bread in water (water from a well, the recipe prescribes) for a few minutes, then get rid of the water by shaking the bread in a tea-towel: the secret is to regulate it so that the slices crumble without turning into mush, understood?

Il tocco successivo consiste nel condire il pane con olio, sale e pepe. Ultima misura: mescolare il tutto con un trito di pomodori, basilico e cipolla.
The next ‘touch’ consists in dressing the bread with oil, salt and pepper. Last measure: mix the whole lot with finely chopped tomatoes, basil and onion.

Si serve freddissima (c’è addirittura chi la tiene per qualche ora nel frigorifero).
It’ s served very cold (some people even keep it in the fridge for a few hours).

Variations: You can add other fresh summer vegetables such as cucumber or finely chopped wild chicory. Some people also add a dash of vinegar.

N.B. In the last few years La Panzanella has enjoyed a revival and is now a common refreshing summer dish in many parts of Italy. However, despite its simplicity (or rather due to its simplicity), in order to make a tasty, pleasant dish you must choose the right type of bread. Several times I’ve been given this dish by non-Tuscan people who didn’t know the secret, and the result was always the same: a big squishy bowl of porridge!
Allora: it’s important to use un pane a lievitazione naturale (a bread made with natural yeast), possibilmente cotto a legna (possibly baked in a wood fired oven). This will ensure that the bread, once wet, will crumble without turning into a soggy pulp, capito?

Buon Appetito!

Tags: , ,
Keep learning Italian with us!

Build vocabulary, practice pronunciation, and more with Transparent Language Online. Available anytime, anywhere, on any device.

Try it Free Find it at your Library
Share this:
Pin it

Leave a comment: