Nothing is more perfect on a picnic-friendly day than a giant bowl of panzanella, or Italian bread salad. Traditionally, the resourceful Tuscans stretched day-old bread by using torn pieces to soak up the liquid in a tomato, cucumber, onion, and basil salad dressed with olive oil and vinegar.
But Italian chef Chris Cosentino takes panzanella in a different direction by putting a dessert spin on it with Summer stone fruits and a luscious zabaglione flavored by Moscato d'Asti. The result is a lighter, fresher version of bread pudding. Can't decide between a sweet and savory bread salad? Then make both. For the recipes, read more.
Serves 10. Serves 4 to 6.
Serves 4 to 6.