Winter Panzanella With Squash And Salami
Serves: 2
Manley Abshire
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
53
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 stalk
Celery (thinly sliced)3 tbsps
Red Wine Vinegar2 tbsps
Marjoram (fresh)Directions:
1
Preheat the oven to 425 degrees F
2
Toss the squash with 1 tablespoon olive oil on a rimmed baking sheet; season with salt and pepper
3
Bake, tossing halfway through, until golden brown and tender, about 20 minutes
4
Transfer to a plate and let cool
5
Add the bread to the baking sheet and bake until lightly toasted, 8 to 10 minutes; transfer to a large bowl
6
Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat
7
Add the salami and cook, stirring, until lightly browned, about 5 minutes
8
Remove to a paper towel-lined plate with a slotted spoon, reserving the drippings in the skillet
9
Add the sliced fennel and celery to the skillet and cook, stirring, until softened and browned, about 10 minutes
10
Add the chicken broth, vinegar, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring, until the liquid is slightly reduced, about 3 minutes
11
Remove from the heat and stir in the roasted peppers and marjoram
12
Pour the fennel mixture over the bread cubes and let sit 2 minutes
13
Add the squash and salami and toss to coat
14
Top each serving of panzanella with the asiago and fennel fronds
15
Photograph by Ryan Dausch