Recipe: Panzanella with Mint and AnchovyI always giggle a little at how universally disappointing it is to eat Tuscan bread. Saltless, with a completely unsatisfying texture, it can be real let-down when the carb cravings hit. And yet, it comes from Italy, a country revered deeply for its culinary traditions.But then, like clouds parting, those savvy Italians redeem themselves with panzanella, the traditional Tuscan bread salad that combines their stale, tasteless bread with tomatoes. Suddenly, that bread has a purpose.
Sara Kate Gillingham
Feb 3, 2020