{"id":12293,"date":"2016-08-12T21:26:36","date_gmt":"2016-08-12T19:26:36","guid":{"rendered":"https:\/\/blogs.transparent.com\/italian\/?p=12293"},"modified":"2016-08-12T21:26:36","modified_gmt":"2016-08-12T19:26:36","slug":"la-panzanella","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/italian\/la-panzanella\/","title":{"rendered":"La Panzanella"},"content":{"rendered":"

Browsing t<\/span>h<\/span>rough my mother’s cookery books, I found an old booklet containing traditional Tuscan recipes. As I started reading through it I was <\/span>immediately <\/span>struck by its language, a beautifully old style Tuscan<\/span>, full of almost obsolete words<\/span>. <\/span><\/span><\/p>\n

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

\"panzanella\"<\/p>\n

Occorrente per 6 persone:
\n12 fette di pane casereccio scuro e raffermato; olio extravergine di oliva; 200 grammi di pomodori; basilico; 1 cipolla; sale e pepe.<\/b><\/em><\/p>\n

Ingredients for 6 people:<\/em>
\n 12 slices of rustic dark stale bread; extra virgin olive oil; 200 grams of tomatoes; basil; 1 onion; salt and pepper.<\/em><\/p>\n

La panzanella \u00e8 un piatto poverissimo, umile, ma fragrante; si usa soltanto in Toscana, specie nel senese. La ricetta? Eccola.<\/b>
\nPanzanella is a very poor, humble, but fragrant dish; it’s only served in Tuscany, especially around Siena. The recipe? Here it is.<\/span><\/p>\n

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

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 <\/b>regolarsi in modo che le fette di pane si sbriciolino senza trasformarsi in pappa, capito?<\/b>
\nPut the sliced bread in water (water from <\/span>a <\/span>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 <\/span>mush<\/span>, understood?
\n<\/span><\/p>\n

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.<\/b>
\nThe 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.<\/span><\/p>\n

Si<\/b> <\/b>serve freddissima (c’\u00e8 addirittura chi la tiene per qualche ora nel frigorifero).<\/b>
\nIt’ s served very cold (some people even keep it in the fridge for a few hours).<\/span><\/p>\n

Variations:<\/span> You can add other fresh summer vegetables such as cucumber or finely chopped wild chicory. Some people also add a dash of vinegar.<\/p>\n

N.B.<\/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!
\nAllora<\/strong>: it’s important to use un pane a lievitazione naturale<\/b> (a bread made with natural yeast), possibilmente cotto a legna<\/b> (possibly baked in a wood fired oven). This will ensure that the bread, once wet, will crumble without turning into a soggy pulp, capito?<\/strong><\/p>\n

Buon Appetito!<\/span><\/span><\/span><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"\"\"

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…<\/p>\n

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