The key is frying the bread cubes in loads of olive oil, in a skillet, which obviously makes them crispy, but the healthful fat also soaks in and renders them semi-waterproof, or should I say dressing-proof. The same goes for the dusting of Parmesan we apply halfway through.
You may be tempted to save some work and bake them in the oven, but don’t. By using the pan, you get nice, crispy surfaces, but the very center of the crouton stays just a touch chewy. The oven tends to dry the bread out, and you don’t get the same texture.
The gorgeous pool of tomato juices, oil, and wine vinegar will still soak in, and soften the bread, but you’ll still get a little crunch in each bite. For me this makes all the difference in the world. I know adding things like peppers, onions, and cucumbers is quite common, but I think they simply get in the way. Having said that, it’s your “little swamp,” which is what “Panzanella” translates to, so throw in what you like. Speaking of which, I’m not giving ingredient amounts. I’ll give a ratio, and maybe a recommendation or two, but this isn’t the kind of recipe where you should be washing measuring cups and spoons. Taste and adust, and as always, enjoy!
Ingredients: (I like equal parts bread cubes to tomato salad)
For the bread: stale bread, cut into 1/2-inch cubes, soaked well with olive oil enough finely grated Parmigiano Reggiano to cover bread -- fry until crispy and browned
For the tomato salad: cherry tomatoes, halved salt and pepper to taste pinch of sugar
a little minced garlic equal parts red wine vinegar and olive oil, to dress generously (add enough to create a very “swampy” mixture) freshly sliced basil
source : http://cnn.com, http://dailymotion.com, http://foodwishes.blogspot.com
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