winter panzanella
Among the few Food Network chefs that don’t terrify me, Michael Chiarello is high on that list; his cooking, style and not overly-aggressive healthfulness fits cleanly with the type of foods I like to make and we like to eat. But, I have yet to make a recipe of his and it is, quite frankly, because he can be such a pain in the ass. The gray salt, the extra-virgin use for cooking, the , the fifteen-step recipes and his endless gadgets put me off. Would it still taste good from the kitchen of Simple Folk? Due to some haphazard sense of principle, I never bother finding out.
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Butternut Squash | 1 cup cubed (140g) butternut | 76 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup unsalted butter
- 2 teaspoons finely chopped garlic
- 2 teaspoons finely chopped fresh thyme
- 6 cups day-old bread, crust removed, cubed
- 6 tablespoons finely grated Parmesan, plus more for garnish
- Salt and freshly ground black pepper
- 1 small red onion, sliced thinly lengthwise
- 3 tablespoons sherry vinegar
- Gray salt
- 4 cups peeled, seeded, and diced butternut squash (1/2-inch dice)
- 1/2 cup plus 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh sage
- Freshly ground black pepper
- 1/2 pound Brussels sprouts, ends trimmed, then quartered
- 1/2 cup fresh Italian parsley leaves