The Autumn Winter Panzanella is so good that you’ll want to eat it at any time. When I have leftover bread, I slice it, toast it in the oven, and store it in a large airtight glass jar. This way, when I make this dish, or similar ones, I always have some portions available. Very often, I do it on purpose. It’s a recipe that can become a complete meal if we combine it with cheese or cured meats. The delicate gratin of aromatic herbs, breadcrumbs, and chopped almonds makes it not only fragrant but also crunchy and deliciously tasty. The vegetables used are, of course, seasonal, and since you have many varieties, if you don’t like the ones I’ve suggested, you can always change them according to your tastes.
If you like vegetables, don’t miss the upcoming recipes:
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 3 1/3 cups cleaned pumpkin
- 3 1/3 cups cleaned Sicilian broccoli
- 3 1/3 cups cleaned cauliflower
- 2 large carrots
- 1 large red onion
- 1 small leek
- 3 tablespoons of breadcrumbs
- 1/4 cup chopped almonds
- to taste fresh/dry aromatic herbs
- 4 tablespoons extra virgin olive oil
Tools
- 1 Baking sheet
- 1 Parchment paper
- 1 Knife
- 1 Cutting board
How to Prepare the Autumn Winter Panzanella
First, clean the vegetables, take the amount you need, and wash them thoroughly to remove any impurities.
Place parchment paper on the baking sheet (on this occasion I dampened it to spread it and make it adhere better) and arrange the cauliflower florets, Sicilian broccoli florets, and diced pumpkin inside in color order.
At this point, add the carrots cut into pieces, and finally the leeks and the red onion.
I chose to alternate the colors to make my photos more beautiful, so if you prefer, you can also mix them or place them randomly.
Drizzle extra virgin olive oil over the surface, adjust the salt, and cook for about 10 minutes in a preheated oven at 356°F.
Meanwhile, prepare a chopped mix of fresh aromatic herbs, but alternatively, you can also use dry ones.
Coarsely chop the almonds, put them in a small bowl along with the herbs, breadcrumbs, and mix.
After 10 minutes, remove the baking sheet from the oven, sprinkle the vegetables with the flavored breadcrumbs and bake again for another 10-15 minutes.
Soak the stale bread slices, or toasted bread, or friselle with water, and drizzle with extra virgin olive oil.
Before spreading the vegetable mix on top, mix them while still in the tray, to ensure they blend well.
Serve your Autumn Winter Panzanella, either very hot or at room temperature, but before doing so, sprinkle it with some fresh or dry aromatic herb leaves.
Tips and Storage
The vegetable preparation for the panzanella can be stored in the refrigerator for about two days but in an airtight container.
Preferably use a glass or ceramic container, because plastic is harmful not only to the environment but also to humans, as it continuously releases harmful particles.
If you don’t like the types of vegetables I suggested, you can vary with those you prefer, but make sure they are seasonal.
If you don’t like the types of vegetables I suggested, you can vary with those you prefer, but make sure they are seasonal.
