Recipes


Panzanella with Prosciutto di San Daniele
​
1 fennel bulb, thinly sliced
1 cucumber, peeled, seeded, and coarsely chopped
1 cup thinly sliced red onion
½ cup pitted and halved Kalamata olives
¼ cup chopped fresh basil leaves
1 cup ½-inch Prosciutto di San Daniele strips
Grana Padano shavings for garnish
Our version of panzanella salad features salty Kalamata olives, fresh basil and rich Prosciutto di San Daniele.
Ingredients
4 cups of rustic bread cubes
Extra virgin olive oil
¼ cup red wine vinegar
2 teaspoons grated lemon zest
1 garlic clove, finely chopped
1 teaspoon salt
¼ teaspoon ground black pepper
2 cups ripe heirloom cherry tomatoes, halved
Directions
Preheat oven to 300°F. In a large bowl, toss bread cubes with 3 tablespoons olive oil. Place on a baking sheet and bake for 10 to 12 minutes, or until crisp. Set aside to cool slightly.
​
In the large bowl, whisk together vinegar, lemon zest, garlic, salt and pepper. Whisking constantly, add ½ cup oil in a stream until well incorporated. Add tomatoes, fennel, cucumber, onion, and olives and toss with the vinaigrette. Toss in the basil and bread and set aside 15 to 20 minutes.
​
To serve, spoon onto a large platter and top with Prosciutto di San Daniele. Garnish with shaved cheese and a drizzle of olive oil.
​
Makes about 8 cups, 4 to 6 servings