Panzanella: Tuscan Bread & Tomato Salad - Chef Recipe by Nicola Coccia
“Panzanella is a salad made from stale bread and leftover summer vegetables. At home we would never ...
3 medium Fuyu persimmons
2 cups chopped butternut squash pumpkin
225 ml of vegetable broth
1 cup coconut milk
1 Tbs maple syrup
1 Tbs roasted nut butter
1 Tbs olive oil or coconut oil
1/2 tsp sea salt
1/2 tsp smoked paprika
1/8 tsp ground ginger or cinnamon if you prefer more sweet than spice
Dash of pepper
Toasted nuts and chili sauce for topping (optional)
First steam your squash in steamer or microwave until they are a little tender. About 60-90 seconds in microwave works.
Cut off tops from persimmon. Peel each if desired. Combine persimmon, squash and broth in a blender until smooth.
Transfer to a medium size pot and add in your oil, coconut milk, almond butter, and maple syrup. Place on medium low heat and stir until smooth and everything is mixed thoroughly. Then add in your spices, stir, and simmer for 30 minutes. About 20 minutes into your simmer, the soup will thicken. Once it thickens, place an emersion blender in the pot to make it extra creamy and smooth. You can also just blend again or mix with a spoon repeatedly. Taste and see if the seasoning is to your liking. It should be a little sweet but smoky.* Serve and top with a dash of pepper, chilli sauce and toasted nuts to your liking.
*To make it more cheesy than smoky add 1-2 Tbs of nutritional yeast.
Credits: Lindsay Cotter - Cotter Crunch