Panzanella with beans and Swiss chard
4 servings
60 minutes
Panzanella with beans and Swiss chard is a refined dish inspired by French culinary traditions. It combines the rich flavor of beans, the tender texture of chard, and crispy golden croutons to create a perfect balance. The dish starts with carefully preparing beans infused with thyme, bay leaves, and garlic aromas. Baked rustic bread adds pleasant crunchiness, while the vinegar-garlic sauce with a spicy hint of chili highlights the freshness of the vegetables. The sweetness of carrots and mild spiciness of radishes complete the composition, making panzanella rich and layered. This dish is perfect as a main for a light lunch or dinner, complemented by a glass of white wine. The history of panzanella roots in rural cuisine where it served as a way to use up yesterday's bread, turning it into a gastronomic masterpiece.
1
Combine beans, celery root, carrot, leek, shallot onion, garlic, bay leaf, thyme, 3 tbsp, and 6 cups of water in a medium pot. Cover and bring to a boil over medium heat, then reduce heat and simmer until beans are tender, 15-45 minutes (fresh beans cook faster, dried take longer). Season with salt and let the beans cool, without draining, for about 1 hour.
- Beans: 450 g
- Celeriac: 0.3 piece
- Carrot: 2 pieces
- Leek: 1 stem
- Shallot: 3 heads
- Garlic: 3 cloves
- Bay leaf: 2 pieces
- Thyme: 2 pieces
- Salt: 4 tablespoons
2
Can be prepared in advance: beans can be cooked 1 week before making this dish. Cover with a lid and place in the refrigerator.
3
Preheat the oven to 220˚C. Mix the bread pieces with ¼ cup of olive oil on a rimmed baking sheet; season with salt. Bake until golden brown for 15-20 minutes.
- Rustic bread: 800 g
- Olive oil: 0.8 glass
- Salt: 4 tablespoons
4
Meanwhile, mix chili, garlic, vinegar, 1 tsp of salt, and ½ cup of oil in a small bowl.
- Chili pepper: 1 piece
- Garlic: 3 cloves
- Apple cider vinegar: 0.5 glass
- Salt: 4 tablespoons
- Olive oil: 0.8 glass
5
Drain the water from the pot, remove the beans and carrots, and discard the other ingredients. Cut the carrots into 5 cm pieces. In a large bowl, mix the beans and chard with ½ cup of sauce, then plate them. Top with radish, onion, carrot, croutons; drizzle with sauce.
- Beans: 450 g
- Carrot: 2 pieces
- Chard leaves: 10 glasss
- Radish: 8 pieces
- Shallot: 3 heads
- Rustic bread: 800 g
- Olive oil: 0.8 glass