Panzanella with Zucchini and Fava Beans
Panzanella is a typical Tuscan bread salad that makes use of stale bread. You soak the stale bread in water for about 10 minutes and then wring it out before adding it to the salad. The traditional recipe calls for tomatoes, red onions, and basil. I threw this together with whatever I had lying in the fridge: spinach, zucchini, cucumber, fava beans, cannellini beans, spring onions, shaved pecorino cheese. I topped it all with a homemade balsamic vinaigrette. It wasn’t quite as luscious as the real thing — in which you let the salad sit for an hour before serving and the bread soaks up the flavor of the tomatoes — but it made for a quick Sunday night dinner which I think is certainly in line of the spirit of the dish.