Spring Panzanella - IL Villaggio | It Takes a Village
Salads based on cubes of bread are common throughout the Mediterranean world. Here the bread is combined with oven roasted spring vegetables, tossed in a balsam
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at ilvillaggiocheese.com.
Ingredients
- 8 cups cubed Italian bread, cut into 1/2 inch pieces
- 3 Tbsp Extra virgin olive oil, divided
- 2/3 cup shredded IL Villaggio Parmigiano Reggiano DOP, divided
- 1 bunch asparagus, cut into 2-inch pieces
- 1 cup spring peas
- 1 cup radishes, quartered
- 1/2 cup shaved Parmigiano Reggiano DOP
- 4-6 fresh basil leaves
- Salt
- pepper
- 1/4 cup olive oil
- 2 Tbsp IL Villaggio Balsamic Vinegar PGI
- 1/2 tsp dijon
- 1/2 tsp honey
- 2 tsp minced shallot
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Spring Panzanella Salad
purewow.com
Spring Panzanella
joanneweir.com
Spring Panzanella Recipe | Michael Chiarello
foodnetwork.com
Spring Vegetable Panzanella Salad
vegnews.com
Parmigiano Reggiano and Butternut Squash Risotto - IL Villaggio | It Takes a Village
ilvillaggiocheese.com
Spring Panzanella Salad ⋆ The Mellow Kitchn
themellowkitchn.com
Spring Mix Panzanella - alive magazine
alive.com
Spring Meets Summer Panzanella
nataliecooks.com