Monday, August 19, 2013

Chicken and Bread Panzanella and Eggplant Tart


 Where to start...
The Chicken and Bread Panzanella. The recipe from 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!


Velva said...

The garden is full of eggplants and this looks delightful. I would probably have to add olives too as my grocery store does not have olive bread.


Catherine said...

Dear Lucia, I bet the Southern Italy version is full of the great vegetable, fish and pork recipes! I am dreaming of the recipes now! Blessings dear and a hug. Catherine xo
P.S. It looks and sounds delish!