Best Octopus Panzanella Recipes

Waldorf Panzanella image

Provided by Giada De Laurentiis

Time 50m

Yield 4 servings

Number Of Ingredients 13

2 1/2 cups cubed fruit-and-nut bread, such as raisin-walnut (1-inch cubes)
Extra-virgin olive oil
2 tablespoons white balsamic vinegar
1/4 teaspoon kosher salt
2 ribs celery, thinly sliced, plus 3 tablespoons chopped celery leaves
1 small Fuji apple, diced
1 small bulb fennel, sliced in thin half-moons
1/4 cup Pickled Red Onion, recipe follows
5 to 6 cups baby arugula (about one 5-ounce container)
1/3 cup shaved Gorgonzola dolce (see Cook's Note)
1/2 red onion, thinly sliced
1/4 cup white balsamic vinegar
1/4 teaspoon kosher salt

Steps:

Preheat the oven to 350 degrees F.
On a small baking sheet, toss the bread cubes with 2 tablespoons olive oil to coat well. Bake until golden brown and crispy on the outside but still with a bit of a chew in the center, about 12 minutes. Let cool.
Whisk together the vinegar, 2 tablespoons olive oil, and salt in a small bowl.
To a large bowl, add the celery, celery leaves, apple, fennel, Pickled Red Onion and arugula, and toss gently with two spoons. Add the toasted bread cubes and the dressing; toss again. Scatter the Gorgonzola over the top and serve.
Mix together the red onion, vinegar and salt in a bowl. Set aside to pickle for 15 minutes, tossing occasionally.

Panzanella image

Provided by Giada De Laurentiis

Categories side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

1/4 cup drained capers
2 tablespoons plus 1/4 cup red wine vinegar
12 ounces ciabatta or other country-style white bread, 2 to3 days old
2 tablespoons plus 2/3 cup extra-virgin olive oil
9 ripe tomatoes (about 2 1/4 pounds total), cored and scored on the bottom
1 garlic clove, minced
Salt and freshly ground black pepper
1/2 cup thinly sliced fresh basil leaves
1 cup drained roasted red bell pepper strips
1/4 cup pitted kalamata olives, halved lengthwise
Fresh basil sprigs, for garnish

Steps:

Soak the capers in 2 tablespoons of vinegar in a small bowl for 10 minutes. Drain.
Cut the crust off of the bread. Cut into 2-inch slices and grill, drizzling about 2 tablespoons of olive oil on both sides of the bread. Once grilled, cut or tear bread into 1 inch cubes and set aside.
Submerge the tomatoes into a large saucepan of boiling water for 10 seconds. Using a slotted spoon, transfer the tomatoes to a large bowl of ice water to cool slightly. Using a small sharp paring knife, peel off the tomato skins. Cut the tomatoes in half and scoop out the seeds. Cut the tomatoes into 1-inch cubes and set aside.
In a large bowl, whisk 2/3 cup of the olive oil, 1/4 cup of vinegar, and garlic. Season with salt and pepper, to taste. Add the bread cubes, tomatoes, and basil; toss to combine.
Transfer half of the bread mixture to a 13 by 9 by 2-inch dish.
Arrange half of the roasted peppers, drained capers, and olives over the bread mixture. Repeat layering with the remaining bread mixture, then the remaining roasted peppers, capers, and olives. Cover the salad and let stand at room temperature for flavors to blend, at least 1 hour.
Garnish with the basil sprigs and serve.