Thursday, August 19, 2010

Elba part 6 - Of bread and panzanella elbana



Marciana Marina

 

Italy is not famous for its bread. Don't get me wrong, there are many excellent regional breads, several different qualities. But usually when you think bread you think France and its crusty baguette or Germany and its pumpernickel and whole grain or nutty breads.
The other day we were walking through Marina Marciana, a quaint little town on the northern shore of the island and a little, pretty whitewashed bread store caught my eye in the central piazza. In the windows were the most beautiful crostate (tarts made with jam). Their peach crostata especially intrigued me as Elba peaches are some of the best I have ever tasted.


In I went; the walls were decorated with bread sculptures and the shelves were covered in pretty loaves sprinkled with sea salt and herbs. I decided to buy the crostata (yes, the place turned out to be a tourist trap. The cake was good, don't get me wrong, but not good enough to justify its price). But buying the cake was the real experience. You know what I mean? Does that happen to you too?







Aaaanyway, back to bread. We had a lovely panzanella salad the other day for lunch. I have been seeing recipes and photos all over the blogging world recently and have to admit it is not quite as trendy here, despite being its country of origin. I really don't remember growing up eating it all that often. Sure enough, as soon as I tasted it again after ages, I realized what all the hype was about. And it has the added bonus of not requiring any cooking. The perfect dish for a hot summer's day.



Panzanella
Stale bread or dried  bread (like friselle from Apulia)
ripe tomatoes
tonnina (raw salted tuna)
a few anchovy fillets
1 red onion
basil
olive oil 

Soak the tonnina (if you can find some) in a bowl of water for a few hours to get rid of the salt). Cut the onion into thin slices. Break the bread into bite size chunks, chop the tomatoes, the basil and the anchovies and mix it with the best extra virgin olive oil you have. The quanity and quality of the oil are crucial to making this a delicious salad. Panzanella is originally a Tuscan recipe, so unsalted bread (pane sciocco) is usually used.  


7 comments:

  1. i would do just about anything to be there...how amazingly beautiful!

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  2. Your wonderful photo of the Marina is like the fantasy of what a coastal village is supposed to look like. And I love panzanella. This reminds me that I should make some very soon. Thanks.

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  3. Che interessanti questi post dall'Elba!Io sono appassionata di pani e biscotti in forma di animali, cose, persone...pane e pomodori come panzanella e frisella poi sono il mio piatto preferito di questa estate al mare: ottimo di sapore, veloce da preparare, poco calorico, adatto al grande caldo...perfetto insomma!

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  4. Hey Heather, thanks for dropping in!
    Lynne, your picture of the panzanella you will make will be mouthwatering, as always! Can't wait.
    Ciao Lilla, non potrei essere più d'accordo. E il tuo post sulle friselle mi era piaciuto molto. E' bello far conoscere all'estero anche i piatti più semplici ma gustosi della cucina italiana.

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  5. Those bread sculptures are amazing! I really like the octopus one, it's so cute! :D Panzanella salad is so delicious! Yours looks great :)

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  6. Ehi, le foto sono sempre piu' belle! Ma che macchina stai usando? Baci da zia ClaCla

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  7. Fiona - Nuts about foodAugust 25, 2010 at 9:37 AM

    Ciao Cla!!! Interni la Canon ed esterni la Sony. Sto cercando di imparare, ma è davvero complicato...ho ancora bisogno di tante delucidazioni e quando scatto no ho mai la mezz'ora che mi ci vorrebbe per capire cosa sto facendo. Thanks for your huge input!

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