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Crumble the bread in a large bowl and add water to cover. Let soak for 15 minutes. Squeeze the bread with your hands and discard the soaking water. Place the bread in a medium bowl with the tomatoes, cucumber, and red onion. In a small bowl, combine the garlic and vinegar. Gradually whisk in the olive oil. Season with salt and pepper to taste.
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Tuscan cuisine refers to the culinary traditions of the Tuscan region in Italy celebrated for its simplicity and focus on fresh, high-quality ingredients like olive oil, legumes, and meats. Rooted in cucina povera ( Italian for 'cuisine of the poor'), it emphasizes seasonal ingredients and straightforward flavors over complex sauces and spices.
In a small bowl, toss together the tofu with the soy sauce, lime juice, garlic, and jalapeno. Set aside. In another bowl, combine the water, vinegar, carrots, and radishes.
Panzanella (Italian: [pantsaˈnɛlla]) or panmolle (Italian: [pamˈmɔlle]) is a Tuscan and Umbrian chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. It often includes cucumbers , sometimes basil and is dressed with olive oil and vinegar .
1 / 4 cup prepared fat free red wine vinaigrette dressing; 1 cup Pepperidge Farm® Whole Grain Seasoned Croutons; 2 medium tomato, diced (about 2 cups); 1 / 2 cup cubed fresh mozzarella cheese
Cut bread into 1"-thick slices, then tear into about 1" pieces and transfer to a large bowl. Drizzle bread with 1/4 c. oil; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat.
Ribollita (lit. ' reboiled ') is a Tuscan bread soup, panade, porridge or potage made with bread and vegetables, often from leftovers. [1] There are many variations, but the usual ingredients include leftover bread, cannellini beans, lacinato kale, cabbage and inexpensive vegetables such as carrot, beans, chard, celery, potatoes and onion.