• 'Maters - 07

    From Dave Drum@1:3634/12 to All on Monday, August 01, 2022 12:41:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Canned Tomato Panzanella
    Categories: Bread, Vegetables, Herbs, Cheese
    Yield: 5 servings

    1 lb Country bread; in 1" pieces
    - (6 cups)
    1 lg Fennel bulb; coarse chopped,
    - fronds reserved
    1/4 c + 1 tb extra-virgin olive
    - oil; divided
    1 lb Canned tomato halves;
    - drained
    1 tb Red wine vinegar
    1 ts Dried oregano
    1 cl Garlic' fine chopped
    Salt & fresh ground pepper
    8 oz Fresh mozzarella; in 2"
    - pieces
    3 c Lightly packed arugula
    2 c Shredded radicchio leaves

    On a wire rack, spread the bread in an even layer and
    let it stand until dry, about 8 hours. (Alternatively,
    transfer the bread to a baking sheet and bake in a
    350ºF/175ºC oven until dry but not brown, about 15
    minutes.)

    Position a rack in the center of the oven and set @
    425ºF/218ºC. On a rimmed baking sheet, toss the fennel
    with 1 tablespoon of the oil and salt and black pepper
    to taste. Bake until tender and beginning to brown,
    about 22 minutes.

    Meanwhile, in a blender or food processor, combine the
    tomatoes, vinegar, oregano, garlic, salt and black
    pepper to taste, and remaining olive oil and pulse until
    smooth, about 8 one-second pulses.

    Transfer the tomato purée to a salad bowl, then add the
    bread and toss to coat. Let sit for 5 minutes to soften.
    Add the mozzarella, arugula, radicchio, and reserved
    fennel and toss to combine. Garnish with the fennel
    fronds.

    Yield: serves 4-6

    By: Camilla Wynne

    RECIPE FROM: https://www.saveur.com

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