Panzanella croccante

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Un'idea insolita di Matia Barciulli, chef dell'"Osteria di Passignano", per preparare la più classica panzanella: tostare il pane in pentola con un filo di olio, per dare una nota più decisa sotto i denti.
Per quest'occasione io l'ho fatta semplice, ma la sua ricetta originale prevede anche l'aggiunta di calamaretti lessati velocemente in acqua acidulata.
Come decorazione ho usato delle mazzancolle tropicali in offerta per limitare il budget della raccolta di Giulia "Menu a 15 euro", ma sicuramente un bel gamberone come da ricetta originale la renderà più preziosa.

Ingredienti per 4 persone:

200 g pane toscano raffermo
1 cetriolo
200 g pomodorini ciliegini
80 g calamaretti
2 coste di sedano
mezza cipolla dorata o rossa, a piacere
8 gamberoni
aceto bianco
un cucchiaio di zucchero
mezzo limone
foglie di basilico
olio extravergine di oliva
sale/pepe

- Tagliare il pane (privato della crosta) a grossi cubi e saltarlo in padella con un filo di olio per tostarlo, ma senza annerirlo.
- Mettere in una ciotola con le verdure tagliate a cubetti e i calamaretti lessati velocemente in acqua salata e acidulata con limone.
- Condire con olio, aceto, sale/pepe e basilico spezzetato. Lasciare riposare almeno un'ora in frigo (si possono fare vaschette monoporzioni).
- Sbollentare le cipolle affettate sottili in acqua zuccherata e acidulata con aceto, scolare e lasciare raffreddare.
- Saltare i gamberoni (o mazzancolle) privati del carapace in poco olio.
- Servire la panzanella decorando con le cipolle e i gamberoni (volendo si può lessare più cipolla per poi frullarla e servirla in parte come salsina).

Crunchy Panzanella

Panzanella is a very popular bread salad in summer months, originated in Central Italian regions.
It is based on leftover bread (mostly unsalted Tuscan bread), wet with water, and then combine to celery, cucumber and tomatoes and seasoned with extravirgin olive oil, vinegar, basil, salt and pepper.
Any region and any family has a personal recipe, varying about favorite ingredients to add such as peppers, anchovies, capers, tuna, eggs, onions, oregano, etc.
This version, by Matia Barciulli, chef in "Osteria di Passignano" (should you ever be in Tuscany in the future, don't miss to visit this place, he is very talented) is a little different in the use of bread: just a little time to toast it in a pan to give a peculiar slightly crunchy texture under your teeth.
I did not use squids (but can assure they matches perfectly, I tasted the original) and found only small tropical prawns, but of course bigger ones would make your panzanella smarter!

Serving 4:

200 g stale Tuscan bread
1 cucumber
200 g cherry tomatoes
80 g small squids
2 stalks of celery
half golden or red onion, as you like
8 prawns
white vinegar
a spoonful of sugar
half lemon
basil leaves
extra virgin olive oil
salt/pepper

- Cut the bread (without crust) into big cubes and toast on a large pan with a little oil but not blackened.
- Pour in a bowl with the diced vegetables and squids, quickly cooked in salted and lemon acidulated water.
- Season with oil, vinegar, salt/pepper and chopped basil . Leave to amalgamate at least one hour in the fridge (you can divide the mixture into single servings using small containers).
- Blanch thinly sliced onions in sugared and vinegar acidulated water, drain and let cool.
- Sauté the shrimps without the shell in a little oil.
- Serve the panzanella garnishing with onions and prawns (you could boil more onion then blend and serve aside as sauce).

This recipe goes to Susan's weekly YeastSpotting

YeastSpotting Round up 5.28.10