Best Pea Panzanella Recipes

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MICHAEL SYMON'S GRILLED SKIRT STEAK WITH ASPARAGUS AND PEA PANZANELLA SALAD



MICHAEL SYMON'S GRILLED SKIRT STEAK WITH ASPARAGUS AND PEA PANZANELLA SALAD image

Categories     Beef

Yield 4 Servings

Number Of Ingredients 14

1 1/2 - 2 Skirt Steaks (about 2-3 pounds)
Salt and Pepper to taste
Extra Virgin Olive Oil
1 small French Baguette or Boule (cut into 1-inch cubes; about 4 cups)
1 bunch Green Asparagus
1 cup fresh Peas
10 large Mint leaves (torn)
1 cup Parmesan Cheese (chunked)
For the Vinaigrette:
1 Garlic clove (minced)
1 teaspoon Dijon Mustard
3 tablespoons Sherry Vinegar
1/2 cup Olive Oil
Salt and Pepper to taste

Steps:

  • Preheat your grill to medium high heat and your oven to 350 degrees F. Remove the skirt steak from the fridge 30 minutes prior to cooking. In the meantime, drizzle 3 tablespoons of olive oil over the cubed bread and season with salt and pepper. Lay the coated bread cubes out on a sheet tray and place in your preheated oven for 10 to 12 minutes, or until they are light golden brown and crunchy. Remove and set aside. Lightly oil the asparagus and season with salt and pepper. Grill 3 to 4 minutes per side until slightly charred and tender. Remove to cutting board and cut into bite-sized pieces. Season the skirt steak liberally with salt and freshly ground black pepper and drizzle on both sides with the remaining 3 tablespoons of olive oil. Place on the grill and cook for 3 to 4 minutes per side, or until medium rare. Remove to a cutting board to rest while you finish your panzanella. For the Vinaigrette: In a large bowl, whisk together the vinaigrette components. Next add the asparagus, peas, mint and toasted bread. Toss to thoroughly coat everything then add the parmesan. Give it a taste here, adding more seasoning if necessary. Slice the rested skirt steak thinly and against the grain. Place it on a platter and serve with the panzanella.

PEA PANZANELLA



Pea Panzanella image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 21

8 tablespoons (1 stick) unsalted butter
3 tablespoons chopped garlic
3 tablespoons chopped fresh thyme leaves
1 pound day old country bread, cut in 1/2-inch cubes (remove crust if hard)
Gray salt
Freshly ground black pepper
1/3 cup freshly grated Parmesan
1/3 cup freshly grated pecorino Romano
6 tablespoons chopped fresh basil leaves
1 1/2 cups fresh or frozen peas
1/2 cup heavy cream
Pinch powdered Vitamin C, optional (ascorbic acid)
1/2 cup chicken stock or water, plus more for moistening the salad
1/4 cup extra-virgin olive oil
2/3 cup thinly sliced scallion greens
1 1/2 cups cooked peas
1/2 cup grated pecorino Toscano, plus more for grating
6 cups spring greens
Extra-virgin olive oil, for drizzling
3 tablespoons lemon juice
1 tablespoon lemon zest

Steps:

  • Preheat the oven to 375 degrees F and place a baking sheet in the oven.
  • Make the Panzanella Cubes: Heat the butter in a skillet over moderate heat until it begins to brown. Add the chopped garlic and stir briefly to release its fragrance. Add the chopped thyme. Stir to combine.
  • Pour the butter mixture over the bread cubes in a bowl and toss briskly so butter coats cubes evenly. Season with salt and pepper. Stir in the 2 cheeses and chopped basil. Place the bread cubes in a single layer on the preheated baking sheet, scraping all the seasonings over them. Bake until lightly brown and crunchy on the outside, but still soft on the inside, about 7 to 8 minutes. Transfer to a bowl to cool.
  • Make the dressing: If using fresh peas, blanch them for 30 seconds in boiling water, then shock in ice water. Drain. In a stainless steel saucepan, simmer blanched peas or frozen peas and a pinch of salt in cream, until peas are tender, about 4 to 5 minutes. Transfer peas and cream to blender or food processor, add pinch of Vitamin C powder to retain bright green color, if desired. While blender or food processor is running, add chicken stock and olive oil and puree until smooth. Season with salt and pepper. Cool the puree in a bowl over an ice bath.
  • Combine: In a large bowl, combine the toasted bread cubes and the pea puree. Stir to coat the bread. Add the cooked peas, scallions, and pecorino Toscano.
  • Put the ring from a 10-inch spring form pan upside down on a large plate. Fill with the bread mixture, pressing it into place. Let stand, or refrigerate, for 30 minutes to 1 hour, then remove the ring. In a bowl, dress the spring greens with lemon juice, lemon zest and olive oil, to taste. Mound the greens lightly on top of the panzanella. Grate pecorino on top, to garnish.

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