Panzanella salad – ‘Man shall not live by bread alone’

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This colourful, cheffy take on a Tuscan panzanella salad is titled 'Man shall not live by bread alone' on Fabrizio Marino's menu. Create a splash with the three colourful sauces that encircle the chickpea pâté-filled panzanella.

First published in 2015

Ingredients

Metric

Imperial

Bread Salad

  • 300g of stale bread, cut into brunoise
  • 300g of tomatoes, cut into brunoise
  • 50g of carrots, cut into brunoise
  • 50g of celery, green, cut into brunoise
  • 50g of radishes, cut into brunoise
  • 50g of white wine vinegar
  • 30g of extra virgin olive oil
  • 20g of sugar
  • salt, as needed

Chickpea pâté flavoured with wasabi

  • 200g of dried chickpeas
  • 300g of cauliflower florets
  • 20g of extra virgin olive oil
  • 10g of wasabi paste
  • salt, as needed

Almond mayonnaise with saffron

  • 200g of almond milk, neutral, purchased or self-produced
  • 8g of salt
  • 23g of lemon juice, or yuzu juice
  • 1 pinch of powdered saffron
  • 350g of sunflower oil, cold pressed

Raspberry sauce

  • 30g of sugar
  • 60g of white wine vinegar
  • 200g of raspberries, fresh or frozen

Cucumber sauce

  • 500g of cucumber
  • 8g of cornflour
  • salt

Method

1
Begin by soaking the chickpeas in water the night before
2
Preheat the oven to 100°C
3
Spread the breadcrumbs out on a baking tray and dry out in the oven for 1 hour, or until crispy
  • 300g of stale bread, cut into brunoise
4
Place the bread cubes, tomatoes and vegetables into a bowl and add the vinegar, oil and sugar. Mix well and season to taste. Leave to stand for 30 minutes
  • 300g of tomatoes, cut into brunoise
  • 50g of carrots, cut into brunoise
  • 50g of celery, green, cut into brunoise
  • 50g of radishes, cut into brunoise
  • 50g of white wine vinegar
  • 30g of extra virgin olive oil
  • 20g of sugar
  • salt, as needed
5
For the chickpea pâté, rinse and wash the chickpeas, then boil them in a pressure cooker for 20 minutes until cooked through. Leave to drain in a colander
6
Meanwhile, bring a large pan of salted water to the boil, add the cauliflower and boil for 8 minutes. Tip into a colander and leave to drain
  • 300g of cauliflower florets
7
In a food processor, blend the chickpeas and cauliflower until you obtain a thick paste, then add the extra virgin olive oil, salt and wasabi
  • 20g of extra virgin olive oil
  • 10g of wasabi paste
  • salt, as needed
8
For the almond mayonnaise, place the almond milk, salt, lemon or yuzu juice and saffron in a bowl. Emulsify the ingredients with a hand blender, slowly adding the oil until you have a thick and creamy mayonnaise. Season with more salt if needed and check the acidity
  • 200g of almond milk, neutral, purchased or self-produced
  • 23g of lemon juice, or yuzu juice
  • 8g of salt
  • 1 pinch of powdered saffron
  • 350g of sunflower oil, cold pressed
9
For the raspberry sauce, boil the sugar in a saucepan with a splash of water until it reaches 121°C on a sugar thermometer. Add the vinegar and simmer until it reduces to half its volume
  • 30g of sugar
  • 60g of white wine vinegar
10
Add the raspberries and cook for 5 minutes on a low heat until you have a brightly coloured sauce. Blitz until smooth with a hand blender, pass the liquid through a sieve and allow to cool
  • 200g of raspberries, fresh or frozen
11
Pass the cucumbers through a juicer, add the juice to saucepan and bring to the boil. Mix the cornflour with a little water and whisk into the boiling cucumber juice until it thickens. Season with salt, remove from the heat and cool over a bowl of iced water
  • 500g of cucumber
  • 8g of cornflour
  • salt
12
To plate, take a spoonful of the chickpea pâté and roll to create small balls. Shape the bread salad around the outside of the pâté to make nice, neat spheres
13
Place a teaspoon of mayonnaise in the centre of each plate, followed by a teaspoon of raspberry sauce and a teaspoon of cucumber sauce on top
14
With the bottom of a glass vigorously bang on the three sauces making a coloured ‘splash’ design. Remove the glass and place the ball of panzanella in the centre of the splash. Each plate will be slightly different

Fabrizio Marino is the poster boy for a new wave of Italian chefs.

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