Panzanella

Food has been an interesting journey here. While yes, there are restaurants galore with fantastic pastas and pizza so phenomenal it'll make you dance right there in the street, eating back at the house has had a few challenges around August market hours and traveling distance to market.

When I make panzanella or any meal back home, I very often purchase the ingredients specifically for that dish. Here I'm learning that a lot of my meals at home are more a result of what is in the kitchen. 

I'll introduce you to la bicicletta soon--she's become a dear friend to me in the past week.  I was a bit leery of  riding a bike here because it seems to be a little bit of a death wish to ride on these roads. As the days passed though, I grew tired of walking far distances all the time so la bicicletta and I are becoming good friends despite some very close calls.  Even with transportation becoming a bit faster with la bicicletta, every ingredient, every food item and every beverage requires a lengthy little trip to the market which as it turns out, can be closed without warning.  I thought half the stores in Lucca were perpetually closed but it's interesting to see ones that have had their doors closed suddenly open back up.  Yes, I know it's August, but it still surprises me that stores are just closed at various times.

Then there's the Sunday closure that's pretty different from my normal 24x7 world.  I arrived in Lucca on a Saturday so spent my very first day in scurry to stock up on some food before Sunday's closures, probably quite similar to the Hebrews collecting manna for the Sabbath.  I also have less than a square foot of refrigerator space.  To go from my big 'ole American gingantua fridge to less than a square foot requires new tactics and creativity. 

When you have to walk or ride anywhere to pick up more bread or veggies, you definitely think through using what you have in the kitchen.  I've gone from girl who could easily throw away 1/4 of what's in her fridge, to one who's thrown away practically nothing recently. Two day old bread, tomatoes and just some awesome ingredients like regional Lucchese olive oil, fleur de sel, crema di balsamico (balsamic reduction) a bit of garlic and onion and of course fresh basil equals panzanella.  I'm guessing day old bread is exactly how panzanella came to be in the first place. 

Italian bread is awesome on the first day.  On the second day it's okay and on the third, not so much.   Chopped up, it's ready to absorb all those yummy fresh tomato juices. 

Panzanella as many of you already know,  doesn't really require a recipe and has a zillion alterations.  I've added onions to mine but you can skip them.  I've also added capers and cukes in the past which are pretty fantastic.  Panzenella is really about choosing fresh produce and quality ingredients.  Lucca is known for their olive oil and we all know olive oil makes everything better. 

While panzanella uses up that bread you might otherwise toss out, I think it's presentation and flavors make it a main course star. 

Panzanella

2 c chopped day old bread

3 c chopped tomatoes

1 garlic clove minced

1/4 onion sliced thinly (optional)

1/4 c basil, torn into small pieces

1/4 cup olive oil

salt and pepper to taste

balsamic reduction or glaze for topping

1. Place bread in large bowl.  
2. Add tomatoes, onions, garlic and basil.  
3. Drizzle with olive oil and add salt and pepper to taste. Toss well and let sit for 10 mins
4. Serve topped with a drizzle of balsamic glaze.