Editor’s Note: The Italian-inspired Brucie has become a sensation in Cobble Hill, delighting the ‘hood with its creative, ever-changing menu and dedication to locally-grown ingredients. For our Thanksgiving Potluck, chef and owner Zahra offers up her original seasonal spin on an old-school classic — Panzanella.
By Zahra Tangorra, Owner/Chef of Brucie
At Brucie we are always looking for ways to put our own twist on Italian classics. Panzanella is a classic recipe for bread salad, found throughout Italy. It usually contains stale or toasted bread, vegetables, and good olive oil and vinegar. This fall we played around with different Panzanella recipes to highlight the season’s freshest produce. We pair the toasted baguette cubes with roasted veggies, raw kale, sharp and salty ricotta salata and a tangy apple cider vinaigrette. This would be a perfect addition to any Thanksgiving feast, as well as a super-simple recipe that can be adapted for any season!
Brucie’s Fall Panzanella Salad
For the salad
- 1 Baguette cut into approx 1-2 inch cubes and toasted
- 2 Cups brussels sprouts halved
- 2 cups butternut squash cubed into aprox 1/2 inch cubes
- 2 cups turnips quartered
- 1 bunch tuscan kale sliced into thin strips
- 1 cup cranberries
- 1 1/2 cups crumbled ricotta salata
- 1/2 cup chopped toasted almonds
For the dressing
- 1 cup good quality extra virgin olive oil
- 1/2 cup good apple cider
- 1/3 cup balsamic vinegar
- 1/4 cup lemon juice
- 1/3 cup honey
- 2 tsp ground cumin
- 1 tsp chopped garlic
- 1 tablespoon salt, or to taste
- Toss cubed baguette with approx 1/2 cup olive oil. Spread out on a sheet pan and toast at 350 F for about 10 minutes, or until bread cubes are toasted, but still slightly soft.
- Toss brussels sprouts with approx 1/2 cup olive oil and salt roast at 350 F for about 25 mins, or until browned thoroughly.
- Toss the squash with approx 1/4 cup olive oil and salt roast at 350 F for 15 mins.
- Toss cranberries with approx 1/8 cup olive oil and salt roast at 350 F for 8 mins.
- Toss turnips with 1/4 cup olive oil and salt, and roast at 350 F for 15 mins.
- Once roasted mix all ingredients including kale, almonds and ricotta salata in a large mixing bowl.
- Combine all ingredients for dressing and pour over veggie bread mix. Toss thoroughly and let rest for 10 mins.
Enjoy with turkey on Thanksgiving, or with roast chicken, pork loin, grass-fed steak, grilled fish or poached eggs any time!
Brucie is located at 234 Court Street, between Baltic and Kane, in Cobble Hill.
For the amazing tale behind Brucie, check out our conversation with Zahra: Brucie! How A Miracle Made A Former Graffiti Artist One of Cobble Hill’s Favorite Chefs