Meet the hero of our show, bread. Not just any bread. It has a slightly tangy flavor from long slow rising and natural yeasts, an open texture and a chewy, crunchy crust.
In an Italian household, the bread sits at the head of the table. Its state of freshness or staleness dictates the weekly pattern of meals. When fresh, the bread is eaten fresh. Not toasted. As it begins to dry, it's cut into thick slices and grilled to freshen its flavors. The next day, it's ripe for crostini, the next it's used to thicken soups, and finally there are bread crumbs for the next week's ravioli stuffing.
This week I'll cut a small round loaf into a bowl for serving a lamb stew that's quickly cooked but as rich in flavor as any long-cooked dish. I'll share a favorite technique, panzanella, the Italian tomato and bread salad. The bread, toasted into buttery, herby, cheesy richness is a more important flavor in the dish than the tomatoes.
Tune into the show itself to learn more about Italian soups thickened with bread, including menisha and ribollita.
