Title: Panzanella (Tuscan Bread Salad)
Categories: Italian
Yield: 4 Servings

10 oz Best-quality stale --
Italian bread
1 2/3 c Cold water
1/2 c Red wine vinegar
3 lg Ripe tomatoes -- cored,
Seeded, diced
1 Red or Vidalia onion --
Diced
2 Ribs celery -- diced
1/2 md Cucumber -- diced
2 tb Capers -- drained
1 Clove garlic -- minced
1/3 c Olive oil
3/4 ts Anchovy paste
Crushed red pepper flakes
Salt -- pepper to taste
1/2 c Fresh basil leaves --
Slivered

Preparation time: 20 minutes. Standing time: 10 minutes. This salad
displays the Tuscan trait of using stale bread in innovative ways. Paired
with fresh summer produce, the dried bread takes on a second life.
Classically, a rustic Italian bread is used. We tried it with an olive oil
and rosemary-scented loaf.

Remove crusts from bread and cut bread into 1-inch chunks. Place in a large
bowl and add water and vinegar. Toss lightly so the bread is completely
soaked. Let stand 10 minutes. Squeeze bread gently but firmly to remove
most of the moisture; return to a dry mixing bowl. Add tomatoes, onion,
celery, cucumber, capers and garlic to bread and toss lightly. Whisk oil,
anchovy paste, red pepper flakes, salt and pepper in a small bowl. Pour
over bread mixture and toss well. Fold in basil. Chicago Tribune, 08/05/93.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip