I love food aha! moments. When someone introduces you to a simple and delicious ingredient or recipe. This happens at least once each season, thanks to a CSA member.

The recipe below is for panzanella, and it was one such moment. It was sent in by CSA member Mark. I used it in this week’s CSA newsletter, and also asked him to share a good Italian proverb about food. I’ll let the curious amongst us seek its meaning.

Mark’s explanation of panzanella is so interesting and clear, I’ll just let him take it from here.

~ Stella

“Mangia bene e caca forte e non aver paura della morte.” - Italian folk saying

HOW TO MAKE PANZANELLA

Panzanella is the epitome of Italian cucina povera or “poor kitchen.” Historically, this was the food of the impoverished. Now, it’s a catch-all phrase for an inexpensive dish that makes use of simple ingredients and is prepared easily.

Panzanella is a mixing of the word for bread - pane - and that of an archaic word for bowl - zanella. This high-summer dish is native to Tuscany, but one sees variations across the region.

Bread, tomatoes, red onion, basil, olive oil, salt, and pepper are at the core of panzanella.

This is a fool-proof recipe! That stale bread on your counter or buried in your freezer? Toast it, cube it, and put it into a bowl.

Then, add a number of diced, very ripe tomatoes and a few slivers of red onion. Thinly slice some basil and add it, along with some salt and a few grinds of black pepper.

Finish the dish with a healthy drizzle of extra virgin olive oil and toss it gently.

You’ll see variants of panzanella, depending on what’s in the fridge and needs to be eaten. When I have things like cucumbers, peppers, and celery on hand - as we CSAers have had recently - I often add them to the dish. Sometimes a bit of red wine vinegar or some capers is added to give the dish a boost. Italians closer to the sea often add anchovies to the mix, too.

Mangia bene!

~ Mark