Post by Joey Scala on Feb 17, 2024 23:34:41 GMT -5
Ladies and gentlemen, food enthusiasts, mother fuckas and shit and fellow lovers of culinary delights, I'm Joey Fuckin' Scall and I be mad thrilled to be back in the kitchen with a recipe that's not just a dish; it's an experience, bitches. Today, we're diving into the world of flavors and freshness with none other than the classic Panzanella motha fuckkaaaa!!
Now, Panzanella isn't just a salad; it's a celebration of summer on a plate. So, gather 'round, my friends, and bitches, as we embark on a journey of taste, good shit and texture.
Joey Scala's Spectacular Panzanella
Ingredients:
1 loaf of rustic Italian bread, preferably a day or two old
4 large, ripe tomatoes, coarsely chopped
1 cucumber, sliced
1 red onion, thinly sliced unlike that maloof Cipher that dumb bitch.
1 bell pepper (red or yellow), diced
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, pitted and sliced
Fresh basil leaves, torn
1/2 cup fresh mozzarella balls, if desired
For the Dressing:
1/3 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions:
Preheat and Toast:
Preheat your oven to 375°F (190°C).
Cut the rustic bread into bite-sized cubes and place them on a baking sheet. Toast them in the preheated oven for about 10 minutes or until they become golden and crispy. Speaking of, after I roast this Cipher mother fucker this week on Clash, he'll be toasty like the FINISH HIM scene of a Mortal Kombat game ya dicks.
Whisk the Dressing:
In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper. Set aside, letting those flavors mingle.
Assemble the Goodness:
In a large mixing bowl, combine the toasted bread cubes, chopped tomatoes, cucumber slices, red onion slices, diced bell pepper, cherry tomatoes, Kalamata olives, torn basil leaves, and mozzarella balls (if using).
Dress to Impress:
Pour the dressing over the salad and gently toss everything together. Ensure that every ingredient is coated in that glorious dressing.
Let It Marinate:
Allow the Panzanella to sit for at least 15-20 minutes before serving. This lets the flavors meld together, creating a symphony of taste with each bite. A simphony of pain is coming to Cipher on Clash, yeah you remember the shit I've done the last 2 years ya bitch, you can't run from me mother fucker.
Serve and Savor:
Spoon generous helpings onto plates, ensuring that each portion is a work of art. Garnish with additional basil leaves if desired.
And there you have it, fuckers! Joey Scala's Panzanella, a recipe for the ages that captures the essence of summer in every mouthful. Whether you're hosting a gathering or simply treating yourself, this Panzanella is sure to be a star on your culinary stage. Especially if you just want to eat it after you beat Ciphers ninja ass and do karate on him and high kicks and shit. BLADOOWWW!! WHOOOO, YEYEYYYEE thats my Karate noises ya bitch. So, dig in, savor the flavors, and let the joy of good food fill your heart. Until next time, happy cooking, bitches and smoke that weed mother fuckers!
Now, Panzanella isn't just a salad; it's a celebration of summer on a plate. So, gather 'round, my friends, and bitches, as we embark on a journey of taste, good shit and texture.
Joey Scala's Spectacular Panzanella
Ingredients:
1 loaf of rustic Italian bread, preferably a day or two old
4 large, ripe tomatoes, coarsely chopped
1 cucumber, sliced
1 red onion, thinly sliced unlike that maloof Cipher that dumb bitch.
1 bell pepper (red or yellow), diced
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, pitted and sliced
Fresh basil leaves, torn
1/2 cup fresh mozzarella balls, if desired
For the Dressing:
1/3 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions:
Preheat and Toast:
Preheat your oven to 375°F (190°C).
Cut the rustic bread into bite-sized cubes and place them on a baking sheet. Toast them in the preheated oven for about 10 minutes or until they become golden and crispy. Speaking of, after I roast this Cipher mother fucker this week on Clash, he'll be toasty like the FINISH HIM scene of a Mortal Kombat game ya dicks.
Whisk the Dressing:
In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper. Set aside, letting those flavors mingle.
Assemble the Goodness:
In a large mixing bowl, combine the toasted bread cubes, chopped tomatoes, cucumber slices, red onion slices, diced bell pepper, cherry tomatoes, Kalamata olives, torn basil leaves, and mozzarella balls (if using).
Dress to Impress:
Pour the dressing over the salad and gently toss everything together. Ensure that every ingredient is coated in that glorious dressing.
Let It Marinate:
Allow the Panzanella to sit for at least 15-20 minutes before serving. This lets the flavors meld together, creating a symphony of taste with each bite. A simphony of pain is coming to Cipher on Clash, yeah you remember the shit I've done the last 2 years ya bitch, you can't run from me mother fucker.
Serve and Savor:
Spoon generous helpings onto plates, ensuring that each portion is a work of art. Garnish with additional basil leaves if desired.
And there you have it, fuckers! Joey Scala's Panzanella, a recipe for the ages that captures the essence of summer in every mouthful. Whether you're hosting a gathering or simply treating yourself, this Panzanella is sure to be a star on your culinary stage. Especially if you just want to eat it after you beat Ciphers ninja ass and do karate on him and high kicks and shit. BLADOOWWW!! WHOOOO, YEYEYYYEE thats my Karate noises ya bitch. So, dig in, savor the flavors, and let the joy of good food fill your heart. Until next time, happy cooking, bitches and smoke that weed mother fuckers!