Fresh Mozzarella
Concepts
Want to showcase this cheese on your menu? Serve up something sensational with these innovative concepts.
- <
- >
Galbani® Panzanella
INGREDIENTS
| ½ loaf | Rustic Italian bread, cut into 1” cubes |
| 6 | Garlic cloves, minced |
| 3 tbsp. | Dried oregano |
| ¾ cup | Extra virgin olive oil |
| 3 tbsp. | Dijon mustard |
| ½ cup | Red wine vinegar |
| 1 lb. | French beans (haricot verts), trimmed |
| 2 cups | Heirloom cherry tomatoes, halved |
| 1 cup | Fresh basil leaves, torn |
| 1 cup | Baby arugula, cleaned, trimmed, and leaves separated |
| 1 | Belgium endive, cleaned, trimmed, and leaves separated |
| 1 cup | Galbani Fresh Mozzarella Marinated Ciligiene, drained |
| Sea salt and freshly ground black pepper to taste |
METHOD
-
Preheat the oven to 300 degrees F.
-
In a large bowl, combine the bread cubes, minced garlic, oregano, and olive oil (reserve ¾ tbsp. for Step 4), and toss until the bread cubes are completely coated.
-
Spread the cubes on a rimmed baking sheet in a single layer. Season with salt and pepper, and bake for 15 to 20 minutes, until golden brown. Set aside to cool.
-
Combine the Dijon mustard and red wine vinegar in a small bowl. Whisk in the remaining ¾ tbsp. olive oil in a slow, steady stream. Season the dressing with salt and pepper to taste.
-
Steam the French beans until barely tender, with a slightly firm bite still left to them.
-
Drain the beans and transfer them to the ice bath to chill quickly, then drain again and dry on paper towels.
-
Combine the French beans and cherry tomato halves in a large bowl. Add the croutons & toss to combine thoroughly.
-
Gently toss in the basil, arugula, and endive leaves and toss. Pour the vinaigrette over the salad, and gently toss with wooden spoons.
-
Season the salad to taste with salt and pepper.
-
Transfer the salad to small bowls or serve family-style on a platter, and garnish with Ciligiene.
Pairings
- Wine & Spirits
- Beer
- Proteins
- Fruits & Vegetables
- Nuts, Grains & Starches
- Flavors, Spices & Condiments
