Chicken and Bread Panzanella and Eggplant Tart
Where to start...
Chicken and Bread Panzanella. The recipe from RealSimple.com called for Olive Bread. Don't you know this was the one week the store did not have Olive Bread. Not a problem, I just used Italian Bread and I added Olives to the salad. The dressing was nice, olive oil and cider vinegar. I used some of the salad from last night in addition to the Arugula. A really good week night meal.
The Eggplant Tart is a combination of a couple of recipe from The Italian Farmer's Table: Authentic Recipes and Local Lore from Northern Italy. I have given this book twice as gifts and realized I should own a copy too. I downloaded the Kindle version. There are lots of recipes to try. This week we will be having 2 or 3 from the book.
The Eggplant Tart came about as a way to use up the filling from the Eggplant Turnovers and the crust extra from the Swiss Chard and Ricotta Tart, check back tomorrow for more on that. The crust was a Savory Pie Crust, Pasta Frolla Salata. What a great recipe. The crust was perfect to work with, just not as flaky as my usual Pate Brisee.
As I said I ended up making the tart because I made the Eggplant Turnovers on Saturday night and had way too much filling leftover. I added some cherry tomato halves to the filling and baked it for about 35 minutes at 375. (And I noticed someone going back for seconds!)
I also just notice there is a Southern Italy version of this book... Stay tuned!