PANZANELLA (TUSCAN BREAD SALAD) 8 ounces week-old, firm, coarse-textured bread 3 large, ripe tomatoes, peeled and cut into cubes 2 small red onions, minced 1 small chopped yellow onion Minced garlic (to taste) 1/3 cup whole fresh basil leaves 3 ounces canned tuna 2 tablespoons red wine vinegar Salt to taste 1/3 cup extra virgin olive oil Freshly ground pepper Soak bread in water for a few minutes. Squeeze dry and crumble into mixing bowl. Mix tomatoes, onions, garlic, basil, and tuna with bread. In small bowl, mix vinegar with a pinch of salt until salt is dissolved. Whisk in olive oil. Toss with the salad, salt, and pepper to taste. Serves 6. PETTI DI POLLO ALLE ERBE (CHICKEN BREASTS WITH HERBS) 2 eggs Salt 6 tablespoons chopped fresh rosemary, oregano, thyme, sage 1 cup dry, fine bread crumbs 6 half chicken breasts, butterflied and cut crosswise 1/2 cup butter 1 lemon
Beat eggs with a little salt. Mix chopped herbs with bread crumbs. Dip breasts in the egg and coat with bread crumbs. Heat half the butter in skillet and cook breasts on both sides until golden brown, adding more butter as needed. Serve with lemon wedges. Serves 6.