PANZANELLA CROUTONS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Panzanella Croutons image

Michael Chiarello's Casual Cooking Cookbook. Use for Panzanella bread salad recipes or simply as salad croutons. I had posted the recipe for Bagna Cauda butter on 'Zaar also...

Provided by Japanese Delight

Categories     High In...

Time 25m

Yield 4 1/2 cups

Number Of Ingredients 3

1/4 cup unsalted butter, Bagna Cauda Butter
6 cups crust-free cubed day-old bread (1/2-inch cubes)
6 tablespoons finely grated parmesan cheese

Steps:

  • Preheat the oven to 350ºF.
  • Melt the butter in a large skillet over moderate heat and cook until it foams. Add the bread cubes and toss to coat with the butter. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.
  • Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 15 minutes. Let cool. Store in an airtight container.

Nutrition Facts : Calories 243.3, Fat 13.7, SaturatedFat 8, Cholesterol 33, Sodium 421.1, Carbohydrate 23.9, Fiber 1.1, Sugar 2.1, Protein 6.2

There are no comments yet!