Ever since my shitty main course at Bread Street Kitchen (to be fair: it was soft opening), I have been slowly shifting my home-chef loyalties from Ramsay to Jamie. The way I’m starting to see it: Jamie teaches you how to use leftover meat, and is a sweetheart to chickens, whilst Ramsay tells you that your gourmet meat is raw and throws it in the bin. Now that’s just wasteful.
So I came across a recipe for panzanella by Jamie here:
Panzanella is a Tuscan salad that uses tomatoes and leftover bread. Not much, you say, but the dressing of vinegar, anchovies, and good extra virgin olive oil, gives this loaf something to get soaked about. Wikipedia references the 16th-century artist and poet Bronzino, who actually calls the salad “another pleasure of this life” (“altro piacer di questa vita”) and I’m not one to disagree.
The red onions Jamie recommends in his recipe, are macerated till heavenly sweet and soft by the red wine vinegar. This, combined with the strong saltiness of the anchovies, is something the poor Caprese would cry home to his mama about, basil leaves tucked between his mozzarella balls.
I served this salad with a whole roasted chicken – crispy, but still moist because of a whole forked lemon that I stuff inside its cavity like no tomorrow. You might’ve noticed the Aquarius in the corner of that photo – my go-to drink when I’m hungover. If I can make a dinner like this when I’m hungover, there is no way anyone could screw this up. Stale bread, tomatoes, and dressing – get it done!
God love vinegar soaked carbs.