MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Canned Tomato Panzanella
 Categories: Bread, Vegetables, Herbs, Cheese
      Yield: 4 servings
 
      1 lb Country bread; in 1" pieces
           - (6 cups)
      1 lg Fennel bulb; coarse chopped,
           - fronds reserved
    1/4 c  + 1 tb extra-virgin olive
           - oil; divided
      1 lb Canned tomato halves;
           - drained
      1 tb Red wine vinegar
      1 ts Dried oregano
      1 cl Garlic' fine chopped
           Salt & fresh ground pepper
      8 oz Fresh mozzarella; in 2"
           - pieces
      3 c  Lightly packed arugula
      2 c  Shredded radicchio leaves
 
  On a wire rack, spread the bread in an even layer and
  let it stand until dry, about 8 hours. (Alternatively,
  transfer the bread to a baking sheet and bake in a
  350°F/175°C oven until dry but not brown, about 15
  minutes.)
  
  Position a rack in the center of the oven and set @
  425°F/218°C. On a rimmed baking sheet, toss the fennel
  with 1 tablespoon of the oil and salt and black pepper
  to taste. Bake until tender and beginning to brown,
  about 22 minutes.
  
  Meanwhile, in a blender or food processor, combine the
  tomatoes, vinegar, oregano, garlic, salt and black
  pepper to taste, and remaining olive oil and pulse until
  smooth, about 8 one-second pulses.
  
  Transfer the tomato purée to a salad bowl, then add the
  bread and toss to coat. Let sit for 5 minutes to soften.
  Add the mozzarella, arugula, radicchio, and reserved
  fennel and toss to combine. Garnish with the fennel
  fronds.
  
  Recipe by: Camilla Wynne
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
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