What is the texture of the bread supposed to be like in a traditional panzanella? I have read that traditionally, stale bread is soaked in water for 20-30 minutes and then wrung out and then re-soaked in oil and vinegar with the tomatoes, etc., but every actual recipe I look at is a little different in its treatment of the bread. I have no problem just trying different things and eating what I like, but I am curious what the authentic Tuscan way is?
Creamy, rich risotto with a springtime crunch.
Make This Easy-Peasy Dinner, Feed Yourself All Week
Clever Uses for All Your Spring Food Scraps
Great Gifts for Mom, Under $100
Speedy Chicken Dinner
Save on Our Clever Italian Risotto Pan