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Tuscan Bread Salad (Panzanella)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)27.6596
Energy (kCal)635.6563
Carbohydrates (g)88.4203
Total fats (g)22.2681
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place all the bread in a large bowl. | 2. In small bowl mix together tomatoes, garlic paste, salt and pepper. | 3. Whisk 1/3 cup olive oil an 3 tablespoons of red wine vinegar into tomato mixture. | 4. Pour mixture over bread and toss until all liquid is absorbed. (If the bread is very stale than additional olive oil may be needed. | 5. Soak capers in small bowl with 1 tablespoons red wine vinegar for 5 minutes; drain and mix in bell pepper strips and onions. | 6. In large serving bowl, arrange a layer of one-third of the soaked bread. | 7. Top with one third of bell pepper mixture; then one third of tomato mixture. | 8. Sprinkle with one-third of optional cheese, anchovies, olives and basil. | 9. Repeat layers two more times. | 10. Allow salad to set at room temperature for at least 45 minutes before serving. | 11. Pass extra virgin olive oil at the table. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bread 1 loaf trimmed cut old - - - -
    tomato 3 peeled seeded cut 186.2069 41.2894 9.7151 1.6192
    red onion 1 chopped 64.0 14.944 1.76 0.16
    garlic clove 1 crushed - - - -
    salt pepper - - - -
    extra virgin olive oil 1/3 cup - - - -
    red wine vinegar 4 tablespoons 11.324000000000002 0.1609 0.0238 0.0
    caper 2 tablespoons 3.9560000000000004 0.8411 0.4059 0.1479
    black olive 1/4 cup brine-cured pitted - - - -
    red bell pepper 1 roasted peeled cut - - - -
    yellow bell pepper 1 roasted peeled cut - - - -
    anchovy fillet 3 chopped - - - -
    basil 1/2 cup chopped 2.76 0.318 0.37799999999999995 0.0768
    mozzarella cheese 4 ounces cubed 367.4094 30.8669 15.3768 20.2642

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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