Panzanella: how stale is too stale?
August 22, 2022 10:15 AM Subscribe
Thinking about making panzanella for the first time, and wondering what level of 'staleness' is correct or optimal for this recipe. I tend to have some sourdough slices that I don't get to by their date but are still perfectly good to eat... how long should I let them sit before using them?
If you're eating the panzanella the same day you make it, the panzanella doesn't need to be very stale. I've made it with a good hearty bread that I didn't dry out, and it was still great. With a more stale bread, your salad may need a bit more time to soak into the bread.
posted by hydra77 at 11:10 AM on August 22, 2022 [1 favorite]
posted by hydra77 at 11:10 AM on August 22, 2022 [1 favorite]
I've made it with fresh bread that I just medium-toasted on a cookie sheet in the oven, then rubbed with garlic and tore up.
posted by nouvelle-personne at 5:01 PM on August 22, 2022
posted by nouvelle-personne at 5:01 PM on August 22, 2022
When we make panzanella we make croutons out of whatever bread we have lying around. Roasting them in the oven is probably a better way to do it, but generally we just fry up the cubes in a cast iron skillet.
posted by thecaddy at 6:02 AM on August 23, 2022 [1 favorite]
posted by thecaddy at 6:02 AM on August 23, 2022 [1 favorite]
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posted by supercres at 10:21 AM on August 22, 2022 [13 favorites]