Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Dentice con panzanella, sashimi di dentice in polpetta e acqua pazza

Red Snapper with Panzanella, Red Snapper Sashimi Meatballs, and Acqua Pazza

Name: Red Snapper with Panzanella, Red Snapper Sashimi Meatballs, and Acqua Pazza
Yield: Serves 4 servings
Ingredients: Panzanella:; Adjust quantities to taste; as needed Stale bread,; 1 red onion (preferably Tuscan or sweet red onion); Salad tomatoes (plum or Roma); as needed Celery stalks,; Plenty of fresh basil; White wine vinegar; High-quality extra virgin olive oil; Black pepper, to taste; 1 medium red snapper; Taggiasca olives, as needed (or other small black olives); 1 2/3 cups cherry tomatoes (about 250 grams); 1 garlic clove; as needed Fresh basil,; as needed Tabasco sauce,; Black pepper, to taste; 1 lime

Tony Mazzanobile @tonyliebt_kocht

Craving summer and fresh, light dishes... Since summer hasn't arrived yet, I'm bringing it early with a humble, classic Tuscan dish. Simple and refreshing, Panzanella is a traditional dish from Central Italy, loved and enjoyed for centuries. A version similar to classic Panzanella, known as “pan lavato,” was even mentioned by Boccaccio in the 14th century. This humble dish was created to use up stale bread, but it still delights our palates today, especially in the summer. There are many stories about the origin of this dish: some say it comes from the habit of farmers soaking dry bread and then mixing it with whatever vegetables were available from the garden. There are countless Panzanella recipes, which vary by region and sometimes even by city. The classic base recipe uses stale bread, onion, basil, cucumber, tomato, olive oil, vinegar, and salt, and sometimes includes tuna and egg. However, the way the stale bread is used often changes depending on the region.

Tony Mazzanobile @tonyliebt_kocht

Saved

Ingredients

Serves 4 servings

Panzanella:
Adjust quantities to taste
as neededStale bread,
1red onion (preferably Tuscan or sweet red onion)
Salad tomatoes (plum or Roma)
as neededCelery stalks,
Plenty of fresh basil
White wine vinegar
High-quality extra virgin olive oil
Black pepper, to taste
1medium red snapper
Taggiasca olives, as needed (or other small black olives)
1 2/3 cupscherry tomatoes (about 250 grams)
1garlic clove
as neededFresh basil,
as neededTabasco sauce,
Black pepper, to taste
1lime

Saved

Steps

1

Cut the bread into large pieces (remove the crust) and place them in a bowl with water and vinegar. Let soak for about 30 minutes. In a small pot, add salted water, vinegar, and a bit of sugar. Bring to a boil, then add the onion sliced into thin strips. Blanch for about 10 minutes, then drain on paper towels.
2

Chop the olives, spread them on a baking sheet lined with parchment paper, and bake in a preheated oven at 340°F (170°C) for about 15–20 minutes.
3

In a pan, add the whole cherry tomatoes, 1 garlic clove, basil sprigs and leaves, a couple of turns of olive oil, a pinch of salt, and a few tablespoons of water. Cook until the tomatoes are soft, then remove the garlic and basil, and blend the mixture while drizzling in olive oil. Strain through a fine mesh sieve and adjust salt to taste.
4

Take a bowl. Squeeze the bread well and crumble it into the bowl. Remove the seeds from the tomatoes, dice them, and add to the bread. Add torn or chopped basil (use a ceramic knife if possible to prevent browning). Add some of the chopped onion.
5

Now add the celery, peeled with a vegetable peeler to remove strings, and cut into medium dice. Season with salt and drizzle generously with olive oil (the bread absorbs a lot).
6

Cut part of the red snapper fillets into medallions and season with salt, pepper, and olive oil. In a hot skillet, place a sheet of oiled parchment paper. Cook the fish over moderate heat, skin side down only, until the cooked color almost reaches the top. This keeps the skin crispy and the flesh moist and tender.
7

With the remaining red snapper, make a tartare and season with olive oil, salt, pepper, a few drops of Tabasco, and a few drops of lime juice. Shape into small meatballs and place them on a baking sheet lined with parchment paper. Bake at 195°F (90°C) with convection for 15 minutes.
8

Plate as shown in the photo or as you like. Enjoy!