Half of the ladies in my cooking class today couldn't wait to taste this simple bread & tomato salad. The other ladies cringed when they saw the soggy bread. I love bread and that includes the soggy bits as well. Sure, it isn't as pretty as those crunchy croutons but it's still good. As a little girl I used to love to take the soft part of my bread and form it into a little ball and toss it into my mouth just like C does with his bread. And even though I've expanded my horizons and enjoy the flaky crust of a beautiful french baguette I still love the soft doughy part of the bread.
As Chef R tossed the ingredients together I couldn't help think how this salad would be even more delicious with some fresh mozzarella balls thrown in with a bit of aged balsamic vinegar. Yum. I must have had about 3 servings of this salad today. It's a perfect summer salad.
We also made Spaghetti Alla Melanzane e Tomate Ciliege Arrosti (Spaghetti with Roasted Eggplant and Cherry Tomatoes) that was fantastic. Chef R also made a Asparagus soup with Ricotta Balls. I wasn't in love with the soup but the little Ricotta Balls were a wonderful addition. I'll definitely have to add these to the next soup I make.
For dessert we made Tartufi Neri (Black Truffles). At first I thought this recipe called for black truffles but no it gets its name because the dessert looks like a plate full of truffles. This recipe was quick, super easy and incredibly delish!! I'm definitely making it again. Believe me, you have to try this recipe!! It's that good!!
Tartufi Neri (Black Truffles)
- 1 c (250g) mascarpone cheese
- 2 Tbsp unsalted butter, softened
- 15 Amaretti Cookies
- 1 oz semi sweet chocolate (grated fine)
- 1 tsp + 3 Tbsp Dutch cocoa powder
- 2 Tbsp Amaretto or Frangelico
Cream butter & cheese together. Finely crumble Amaretti cookies and add to cheese mixture along with grated chocolate and 1 tsp chocolate powder. Mix well. Add liquor and combine until completely amalgamated. Chill 30 mins. Meanwhile, add 3 Tbsp of cocoa powder in a small bowl. With wet hands, scoop enough cheese mixture to make a 1" ball. Roll in cocoa powder until coated. Set on a plate & refrigerate for at least 2 hrs. before serving. Makes about 12 to 14 truffles.
Panzanella (Panmolle) :: Bread & Tomato Salad
- 10 oz (300g) coarse country bread
- 3 lg. tomatoes, cut into small bite size pieces
- 1 sm. yellow onion, cut into very thin half rings
- 1 c loosely packed basil leaves, torn into pieces
- 2 tsp red wine vinegar
- 1/3 c cold pressed extra virgin olive oil
- Freshly ground black pepper
- Coarse salt to taste
Slice bread and then break slices into 2" pieces. Place the pieces in a bowl, add enough water to cover completely and let it soak for 5 mins. Drain bowl and squeeze out all excess moisture. Crumble bread into salad bowl. Add tomatoes, onion, basil, and toss with bread pieces. Whisk salt, vinegar, olive oil, and pepper together. Dress salad, toss well and taste for balance of seasonings. Serve immediately. Serves 6.
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