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(74.62.165.100) by 83.3c.1343.static.theplanet.com with SMTP; Thu, 26 Jul 2007 09:16:56 -0500 Date: Thu, 26 Jul 2007 09:15:03 -0500 From: Liz Handlen Subject: Fwd: Judy Francini's Recipes I have now sent all of them!!! To: Liz Handlen Message-id: <63D3FA89-B3AB-4907-9B4A-A7C9810A0056@cruisecreative.com> MIME-version: 1.0 (Apple Message framework v752.3) X-Mailer: Apple Mail (2.752.3) Content-type: multipart/alternative; boundary=Apple-Mail-18-993673256 X-MID: 1583581163 References: Original-recipient: rfc822;lhandlen@kc.rr.com rfc822;lhandlen@kc.rr.com+ЄОЃnнTLiz HandlenSMTPlh@cruisecreative.comLiz HandlenSMTP:LH@CRUISECREATIVE.COM__substg1.0_0C1A001E*(џџџџ6 __substg1.0_0C1D0102*џџџџџџџџџџџџ7__substg1.0_0C1E001E*!#џџџџ8__substg1.0_0C1F001E*џџџџџџџџџџџџ9SMTPlh@cruisecreative.comLiz HandlenJudy Francini's Recipes I have now sent all of them!!! Begin forwarded message: > From: Jasperjr@aol.com > Date: July 25, 2007 6:40:33 PM CDT > To: lh@cruisecreative.com > S__substg1.0_0E02001E*"&џџџџ:__substg1.0_0E03001E*џџџџџџџџџџџџ;__substg1.0_0E04001E*%'џџџџ< __substg1.0_0E1D001E*џџџџџџџџџџџџ=8__substg1.0_1000001E*$,џџџџ>Є __substg1.0_1013001E*џџџџџџџџџџџџч__substg1.0_1035001E*)+џџџџe:__substg1.0_1039001E*џџџџџџџџџџџџf ubject: Judy Francini's Recipes I have now sent all of them!!! > > Panzanella (Tuscan Bread Salad) > ow that summer is here, my favorite recipe -- panzanella -- is > beginning to appear. This very mediterranean salad is another > example of the green, white and red colors of the Italian flag (La > Bandiera) influencing the color pattern of Italian cuisine. The > record of panzanella goes back centuries. In the 1500s, a poem by > the famous artist Bronzino described the salad. Of course, the > tomato was quite a few years from being introduced into the Italian > kitchen, so the ingredients were limited to cucumber, onion, basil, > arugula, and bread. > > You need a salt-free bread for panzanella. Some of the great new > breads from artisan bakeries work well. (Florentines produce their > bread without salt, which is balanced off with a heavy hand with > salt in their dishes.) It's important to use a bread that actually > goes stale. Do not use one with preservatives! Slice the bread > thickly and let it dry. Do not save it in plastic or the bread will > mold. It needs to crumble after moistening, not form bread balls. > Its texture when crumbled should resemble couscous. In fact, try > substituting couscous for bread the second time you make this recipe. > > In addition to panzanella, the Florentines have created several > recipes that recycle stale bread. The most famous are ribollita, > vegetable soup reboiled with bread, and Pappa al pomodoro, the > tomato version. > > Here's the recipe! > > 1 pound stale bread > 3 tomatoes, cut into 8ths > 2 red onions, thinly slices > 1 cucumber, peeled and sliced > Basil > Olive oil > Vinegar > Salt > Soak the sliced stale bread in cold water for 10 minutes. Squeeze > out the water and crumble the bread into a serving bowl. Add > tomatoes, cucumber, onions and basil. Season will olive oil and > salt. Mix well and let sit. Before serving, add vinegar and mix > again. Serve with olive oil, vinegar, and salt on the side > > > > Get a sneak peek of the all-new AOL.com. Liz Handlen Creative Coordinator Suzanne Cruise Creative Services, Inc. liz@cruisecreative.com 913-648-2190 x102 www.cruisecreative.com 7199 West 98th Terrace #110 Overland Park, KS 66212 <63D3FA89-B3AB-4907-9B4A-A7C9810A0056@cruisecreative.com>lh@cruisecreative.com

Begin forwarded message:

Date: July 25, 2007 6:40:33 PM CDT
Subject: Judy Francini's Recipes  I have now sent all of them!!!

Panzanella (Tuscan Bread Salad)
 ow that summer is here, my favorite recipe -- panzanella -- is beginning to appear. This very mediterranean salad is another example of the green, white and red colors of the Italian flag (La Bandiera) influencing the color pattern of Italian cuisine. The record of panzanella goes back centuries. In the 1500s, a poem by the famous artist Bronzino described the salad. Of course, the tomato was quite a few years from being introduced into the Italian kitchen, so the ingredients were limited to cucumber, onion, basil, arugula, and bread.

You need a salt-free bread for panzanella. Some of the great new breads from artisan bakeries work well. (Florentines produce their bread without salt, which is balanced off with a heavy hand with salt in their dishes.) It's important to use a bread that actually goes stale. Do not use one with preservatives! Slice the bread thickly and let it dry. Do not save it in plastic or the bread will mold. It needs to crumble after moistening, not form bread balls. Its texture when crumbled should resemble couscous. In fact, try substituting couscous for bread the second time you make this recipe.

In addition to panzanella, the Florentines have created several recipes that recycle stale bread. The most famous are ribollita, vegetable soup reboiled with bread, and Pappa al pomodoro, the tomato version.

Here's the recipe!

1 pound stale bread
3 tomatoes, cut into 8ths
2 red onions, thinly slices
1 cucumber, peeled and sliced
Basil
Olive oil
Vinegar
Salt
Soak the sliced stale bread in cold water for 10 minutes. Squeeze out the water and crumble the bread into a serving bowl. Add tomatoes, cucumber, onions and basil. Season will olive oil and salt. Mix well and let sit. Before serving, add vinegar and mix again. Serve with olive oil, vinegar, and salt on the side




Get a sneak peek of the all-new AOL.com.

Liz Handlen
Creative Coordinator
Suzanne Cruise Creative Services, Inc.
913-648-2190 x102
www.cruisecreative.com

7199 West 98th Terrace #110
Overland Park, KS  66212


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Panzanella (Tuscan Bread Salad) ow that summer is here, my favorite recipe -- panzanella -- is beginning toўџџџ‚ƒўџџџ…ўџџџ‡ˆ‰Š‹ŒŽ‘’“”•–—˜™š›œžŸ ЁЂЃЄЅІЇЈЉЊЋЌ­ЎЏАБВГДўџџџўџџџўџџџўџџџўџџџўџџџўџџџўџџџўџџџўџџџўџџџўџџџўџџџўџџџўџџџўџџџўџџџўџџџўџџџўџџџўџџџЪЫЬЭЮЯўџџџўџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџSMTP:LHANDLEN@KC.RR.COM џ<щ0 00 0щіщ0PANZANELLA(TUSCANBREADSALAD)OWTHATSUMMERISHERE,MYFAVORITERECIPE--PANZANELLA--ISBEGINNINGTOAPPEARTHISБ ЭLZFuˆr›~ rcpg125‚2Chtml10?ї €ЄуchС Рset0 €џPVUВеQнз2Уе3Fййяf4ЦŠ5Ц Аѕ `t €o€уя їі;Ÿ05П•б Дћ‚š5P У!dс `cP d36`Щ Ѕ4 *\Вg$P3 у$Ч%p Ѓљ)|19%€&2)n$`+ајEAD)mё*.+T6№q)QJЈ БяKGŸPЇ\=0#В*м3€%€FONT i d=`9€_docІu€0 fq  T T`; -їЗ?И@Ї{iЖ™ А_ŽgЫъПЉ/Њ?Ћ%ЪЁШсbzeНnm T0†avpT` Р.(@>` vџЩ€€n`>(a: юs”ђШвpo­1аЯsбпвъex3р PЪoћЈз‘ УЩP>SзQ”Ря!† лEI=0‘?Ср%0“№ЪпЫяЖЗLaїзпиявлBм‘ЮЯ/пЖЦ•0 €Ср Pnm‚лcџН3л2нц[P=Aџе2ЪсЏтПвъЪ1:сл2ЋЭˆл o‘bаkmы0rsе0I лr›А­2рsЩPс€pяPm:`џЩ€лrыь/въ[Р`” П=р @”€ z…тђд”Рлrжге0OџЈ p0ЩPлro0РyдЁwa ђ_ѓoвъqяъPмR[Абyе Rзгёдb €t`d"`мбwўA†нЊk( №лтsџџ$љŸњЏвъm‘!№ез@wЩ! =0m>qї!я†"`[`дrЩPі0(СЩPя аlёQrug§ЧaёQм‘въ:rџїР*м1 8‘ЇjXб=P"1яЖП П Я дYј03Рч”Рс€жбt-§:cн”РfшуЭІе0Sј№л'џџ въqШA=PШ гя§uѕЃъяkщP№AЌаŸшряР m0е0(F†Aї2=Aз@pўtŸЏвл§з‘iШР„Ќр­ј0ШQџём0гУжсшмбл@џЈ’ќСИЩАЩ€Ш0м‘џ!гџвътчЁлbНn`sИ№`•0нр'з@џФаёЁЭѕ№дЁ” ќВп„Ш#>а№жрlЩ€яCп#O$_%kнёъЁD†зq(Ѓі0Ъ!гpя`щPvѓ…Се s!”а=0Слrћ) k*!П+вЎНїZ ѕ№Ц`y-зжае 4ђџqAqѕр ЧрШР0ˆЌрџm0Щ`Z№їСнрc*2пџ§†0рл=ѓ81ѕбџшm‘ЩP."сёС”“!юl№bqщ@x№.СAџ9/:?влƒУЏС/qш2hwqA[РџлЫeaм‘ГъАаOб_§уЪSŒъ 7ѓшРЄ"oБёъАMix3ЯpУ4Там!BeсїaџдkŸиoZп{Њ„pУЭPћмpп`a„РС/q.ХлџосеpД&#\оПпЯџхяцѓаі БЏ?АIъЏПВГ/Д?ЕOЖ_Ћd0qёaюBODYѓ?єCA8BLEьэ/єDIўVіїИёПбыХЊэuБЌ цё„џѓЌі@OCK№QUOTіlў/џ?љЛ/ц‚5ћ‚єŸИс7uСpHTMLЖЭРцф} Р9.0…:…&x…2… appear. This very mediterranean salad is another example of the green, white and red colors of the Italian flag (La Bandiera) influencing the color pattern of Italian cuisine. The record of panzanella goes back centuries. In the 1500s, a poem by the famous artist Bronzino described the salad. Of course, the tomato was quite a few years from being introduced into the Italian kitchen, so the ingredients were limited to cucumber, onion, basil, arugula, and bread. You need a salt-free bread for panzanella. Some of the great new breads from artisan bakeries work well. (Florentines produce their bread without salt, which is balanced off with a heavy hand with salt in their dishes.) It's important to use a bread that actually goes stale. Do not use one with preservatives! Slice the bread thickly and let it dry. Do not save it in plastic or the bread will mold. It needs to crumble after moistening, not form bread balls. Its texture when crumbled should resemble couscous. In fact, try substituting couscous for bread the second time you make this recipe. In addition to panzanella, the Florentines have created several recipes that recycle stale bread. The most famous are ribollita, vegetable soup reboiled with bread, and Pappa al pomodoro, the tomato version. Here's the recipe! 1 pound stale bread 3 tomatoes, cut into 8ths 2 red onions, thinly slices 1 cucumber, peeled and sliced Basil Olive oil Vinegar Salt Soak the sliced stale bread in cold water for 10 minutes. Squeeze out the water and crumble the bread into a serving bowl. Add tomatoes, cucumber, onions and basil. Season will olive oil and salt. Mix well and let sit. Before serving, add vinegar and mix again. Serve with olive oil, vinegar, and salt on the side serving bowl. Add > tomatoes, cucumber, onions and basil. 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Liz Handlen Creative Coordinator SuzanE….ƒ…3ve Services, Inc. liz@cruisecreative.com 913-67…*x102 www.cruisecreative.com 7199 West 98th Terrace #9…%…(†…466212 <63D3FA89-B3AB-4907-9B4A-A7C9810A0056@cruisecreative.com>lh@cruisecreative.com…8…+……5…„…6…4…# ˆ 9…0…'…………………6…)`… …A…!;Mк.:… @… … …… D…-‚…1T…… 5…$R……ˆ 8T…… … … `… … …………………………………B………… …@… A…!$…"4…#5…$9…%:…&0…'…(6…)7…*8…+C…,D…-E….I…/p…0‚…1x…2ƒ…3†…4……5„…6J…7ˆ 8 ˆ 9$:P…