Panzanella in jar cooking is a really tasty and flavorful appetizer or main dish! Like the recipe for ricotta in jar cooking or feta in jar cooking, this recipe also cooks in just a few minutes. I am sure that almost everyone knows panzanella, a traditional Tuscan dish that does not require cooking, and is highly popular in the summer months. Well, dear readers, I wanted to create a slightly more substantial version, especially suitable for winter! So I came up with the idea of preparing a cooked panzanella, and consequently a sort of warm panzanella to serve on winter days. Do you want to try it too? Read the recipe below, and I promise you won’t regret it!
If you try my recipe or need help, you can ask for advice on my Facebook group “Easy Jar Cooking – the support group”. I also wrote a book about the jar cooking technique, it’s called “Easy Jar Cooking” and you can buy it HERE
Now, ready, jars and off to make jar-cooked panzanella and… try these recipes too:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: All seasons
- Energy 342.10 (Kcal)
- Carbohydrates 26.82 (g) of which sugars 4.97 (g)
- Proteins 14.99 (g)
- Fat 20.04 (g) of which saturated 1.39 (g)of which unsaturated 0.14 (g)
- Fibers 3.31 (g)
- Sodium 1,281.96 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Shopping list for jar-cooked panzanella
- 2.8 oz Tuscan bread (stale)
- 14 Pachino tomatoes
- 1.8 oz red onion
- 1.8 oz celery
- 2.1 oz caciocavallo cheese (or white scamorza)
- 6 leaves basil
- 2 pinches oregano
- 2 pinches salt
- 2 tablespoons extra virgin olive oil
What you need to prepare jar-cooked panzanella
You can buy the jars on the Decorazioni Dolci website, using the discount code WECK10
- 1 Microwave oven
- 2 Jars 500 ml with a thin seal
How to prepare jar-cooked panzanella
To prepare jar-cooked panzanella, first cut the bread into small cubes and place them on a crisp tray or a microwave-safe plate, drizzle with one tablespoon of oil, toss and toast in the microwave for 4 minutes.
If desired, you can use the crisp function or the combined function, i.e., microwave + grill.
While the bread is toasting in the microwave, focus on preparing the vegetables.
Wash and halve the cherry tomatoes, wash and slice the celery and onion not too finely.
At this point, you can begin assembling your jars of jar-cooked panzanella: distribute the bread into the two jars and divide the washed and cut vegetables. Flavor with torn basil, oregano, salt, and the remaining oil. Finally, cut the cheese into small pieces and distribute it over the panzanella.
Clean the edges of the jars, close them and clip them as explained in the jar cooking instructions. Set the microwave to your tested power (I use 600 watts), insert both jars and start cooking for 6 minutes.
At the end, let the closed jars rest for 20 minutes.
Serve the warm panzanella or store it in the fridge and keep it still vacuum-sealed for up to a week.
Tips for jar-cooked panzanella in the microwave
You can replace Tuscan bread with dark bread, toast, or biscuit bread.
You can replace Tuscan bread with dark bread, toast, or biscuit bread.
You can replace Tuscan bread with dark bread, toast, or biscuit bread.
