Greek Influenced Bolognese
December 18th, 2014
It might just be my selective perception but as soon as I discovered Panzanella for me – as a great way to use up stale bread – suddenly Panzanella recipes were popping up everywhere. It seems that this bread salad practically became pretty much a free style salad. Or say it’s on the verge of becoming that. As long as there’s bread involved you can call it Panzanella (mostly without any nervous ticks or a backlash).
It really is a great and healthy salad especially on a hot summer day, as it’ll help you keep your cool while also tasting amazing. Yes, there is some various vegetables chopping involved here but as soon as you take the first bite you’ll know it was the right decision to make this salad. I promise.
Well-orchestrated ingredients make this Japanese origin vinaigrette a great salad finish. You can use this dressing for all kinds of salads, like a Refreshing Soba Salad, Asian cole-slaw, mixed green lettuce salad, or mixed cabbage salad with vegetables like red cabbage, carrots, radishes, red bell pepper, cherry tomatoes, scallions – topped with a (soft)boiled egg. Possibilities are nearly endless.
When I think of Spaghetti aglio e olio I remember that I really was on a kick when once vacationing in South Tyrol. Read the rest of this entry »
The typically tomato based soup that’s been served cold originates in Andalusia, Spain and has ancient roots. The original recipe also featured stale bread that has been softened with water as a soup ingredient. Tomatoes were actually added only later after Christoph Kolumbus introduced these botanically considered fruits to Europe.