MOLLY here: I’m so excited to welcome Jen Collins Moore to Mystery Lovers’ Kitchen as my first guest. Her book is funny and just as warm and inviting as this recipe. Jen does all the food photography for her meal kit company, Meez Meals based in Chicago, hence these gorgeous pictures. Yum!
Travel to Rome with debut novelist Jen Collins Moore’s Murder in the Piazza
Like
my detective Maggie White, I’m in love with Italian food. Particularly the
summer variety, which is high in flavor and light on effort. This Italian bread
salad fits the bill: it’s just ten minutes of hands-on cooking and perfect for
eating on a balcony overlooking a bustling piazza, taking on a picnic on
Janiculum Hill with its panoramic views over the Eternal City, or anywhere
you’re currently calling home.
This
salad is FLEXIBLE. Adjust the flavors and ingredients to your taste. I promise
it’ll be delicious.
Roasted
Artichoke & Fresh Mozzarella Panzanella
Serves
2, Scales Easily
Ingredients
1 pint cherry tomatoes
2 15 oz cans of artichokes, drained
10 basil leaves
½ cucumber
1 Tbsp capers
2 cups of great bread, cut into ½” cubes (baguettes, sourdough and
Italian all work well)
4 oz fresh mozzarella
1 cup cannellini beans, canned or cooked
1/3 cup extra-virgin olive oil, plus more for drizzling
3 tablespoons red wine vinegar
½ tsp Dijon mustard
½ tsp sea salt, plus more for roasting
¼ tsp freshly ground black pepper, plus more to taste
Ingredients |
Instructions
Preheat
your oven to 450. I preheat a rimmed baking sheet at the same time so my
ingredients get a jump start as soon as they go into the oven.
Put
the artichokes into a large mixing bowl and drizzle with olive and sprinkle
with salt and pepper. Add to your hot baking sheet and cook for 5 minutes.
After
five minutes, put the bread chunks into the now-empty mixing bowl and drizzle
with more oil and sprinkle with salt and pepper. Use a generous hand, here. The
oil makes a difference. Mix well, then add to the baking sheet with the
artichokes. Give everything a stir and
cook for 10 more minutes, stirring once halfway through.
cut bread into chunks |
coat bread chunks with oil |
roast artichokes and bread chunks |
Once the artichokes are browned and the bread is toasted, transfer it back to your mixing bowl.
While
the artichokes and bread are cooking, prepare the rest of your ingredients. Cut
the mozzarella into bite-size chunks, drain the beans, rinse, and halve your
tomatoes, sliver the basil, and cut your cucumber into bite-size chunks, and
add to the mixing bowl.
chop veggies |
Now mix up the dressing in a jar or second mixing bowl. Combine the olive oil, red wine vinegar, mustard, salt, and pepper. Taste with a bit of bread or a piece of cucumber and adjust the seasonings to your taste. Drizzle half over the salad and mix well, then add more if it needs a little extra.
The
salad is ready to eat warm or put it in the fridge to enjoy up to two days
later. As it rests, the bread will soak up oil and juices and takes on a whole
new flavor.
This looks so good! |
Readers: Now it’s your turn. What flavors transport you to Rome? Please share in the comments below for a chance to win a copy of my book. And join my mailing list for a second chance. Both contests close 6/15/21.
Jen
Collins Moore transports readers to Rome in her new series, the Maggie White
Mysteries. The perfect blend of funny and smart, Jen's debut novel, Murder in the Piazza, is filled with the
art, history, and food of Europe's greatest city. The founder of Meez Meals, Chicago’s most popular meal
kit, Jen lives in the Windy City with her husband and two sons when she's not
traveling the globe.
Basil, mozzarella, and tomato do it for me.
ReplyDeleteharbingerdc(at)gmail(dot)com
Aren't those flavors the best? I love them, too!
DeletePizza, bruschetta, roasted veggies, and bread.saubleb(at)gmail(dot)com
ReplyDeleteYummmm. I make roasted veggies a few times a week. So easy, so delicious!
DeleteEggplant, basil, oregano, and pasta sauce. elliotbencan(at)hotmail(dot)com
ReplyDeleteEggplant and pasta are so good together!
DeleteBasil oregano and tomatoes
ReplyDeletesgiden at verizon dot net
Perfect summer flavors!
DeleteHello Jen and welcome! I love every one of these ingredients, especially the artichoke hearts, and this dish looks fabulous. Can you use canned seasoned artichoke hearts as well?
ReplyDeleteGreat question, Tina! Yes, seasoned work great, too. I hope you love this recipe as much as I do!
DeleteTo me, it's my Mom's lasagna. Being an old Army brat, I was use to being raised around many nationalities. Mom never missed an opportunity to learn straight from the source to learn how to make dishes from other countries. One close neighbor was full blooded Italian. One of the dishes she taught Mom was her lasagna recipe. Until Mom was a senior citizen, there had never been a written recipe for this dish. After a very emotional and stressful time in my life, I kept busy by making a family tried and true cookbook. It meant many times standing by Mom as she cooked and measuring ingredients she had poured into her hand. Then I would make the dish whereas Mom would tweak it telling me what to add to take away until we had it just right.
ReplyDeleteI was extremely thankful that I did that after Alzheimer took over Mom's memory. It's a recipe that I can make and feel Mom's presence beside me as I remember my childhood and all the friends we had while making a dish my whole family loves dearly.
Thank you for the chance to win a copy of "Murder in the Piazza" which is definitely on my Goodreads TBR list. Shared and hoping to be the very fortunate one selected.
Signed up for your newsletter too.
2clowns at arkansas dot net
Thank you so much for sharing this story, Kay. Food and family memories are so closely connected, aren't they? I'm so glad you were able to spend this time with your mother, and that you're able to bring her back as you cook. Thank you for joining the mailing list! I think it's a story you'll love.
DeleteThis salad looks deliziosa! And your new series looks wonderful! Thanks so much for visiting the Kitchen today, Jen!
ReplyDeleteAs for me, Rome always reminds me of the luscious granita di caffè I had at a sidewalk cafe the first time I was there.
Ahhh, to be back in the world of cafes and piazzas in person... you're making me nostalgic, Leslie! Thank you for the kind words!
DeleteI've never been, but I think of tomatoes, basil, olive oil, oregano, cheese, and wine.
ReplyDeletekozo8989(at)hotmail(dot)com
Wine, of course! It's a country made for taking your time and enjoying a little relaxation in the evening, that's for sure!
DeleteLooks wonderful. You had me at artichokes.
ReplyDeleteAren't they the best? And so versatile! I'm a sucker for them in pasta, too.
DeleteWelcome, Jen and congrats on your debut!
ReplyDeleteThank you, Leslie! It's such a wonderful group to get to spend time with!
Deletemy mom in law's sauce and meatballs. thanks for this recipe and for the chance to win! amandasmother(at)aol(dot)com
ReplyDeleteOh boy, Charlene. I bet that's delicious!
DeleteThis looks so yummy! Flavors that transport me to Rome are garlic, olive oil, oregano, and my grandmother's meat sauce which never fails to make the house smell good for days! Congratulations on your new release! aut1063(at)gmail(dot)com
ReplyDeleteJust the memory of red sauce cooking in my mother's kitchen makes me smile. Thank you for sharing that, Autumn!
DeleteAny type of homemade pasta, olive oil, and gelato always takes me back to Rome.
ReplyDeleteKitten143 (at) Verizon (dot) net
I'm a sucker for homemade pasta, too. It's so much easier than I ever thought, but I still only do it once or twice a year. But when I do it, it's worth it!
DeleteThis does sound fresh and tasty.
ReplyDeletelibbydodd at comcast dot net
Thank you, Libby! I hope you give it a try.
DeleteThis all sounds super yummy! I would love to read your book and I would love to go to Rome!!! Thanks for the chance!
ReplyDeleteThank you for entering! I'm a big believer in armchair travel these days!
Deletewhatever all ingredients are in pasta sauce. thanks for the chance. jlb12563@sbcglobal.net
ReplyDeleteTomatoes, olive oil, garlic and basil. Simple and delicious. I agree!
DeleteThanks for visiting MLK, Jen. Your book and the recipe look great. I just ordered the book so don't include me in the giveaway. ~ Maya Corrigan
ReplyDeleteThank you, Maya! I hope you love the book, and the recipe!
DeleteRecipe sounds awesome. The food that makes me think of Italy is olive oil, garlic, pasta, basil, tomatoes, olives and many more.
ReplyDeletediannekc8(at)gmail(dot)com
You're making my mouth water! Those ingredients are all so delicious together!
DeleteMy neighbor's cannelloni. Panzanella is a family favorite.
ReplyDeletejtcgc at yahoo dot com
I'm so happy you're already on the panzanella bandwagon!
DeleteLove anything with artichokes - so delish!!
ReplyDeletelindalou64(@)live(dot)com
I agree, Linda!
ReplyDeleteYour recipe looks so good. The good that makes me think of Italy are olive oil, garlic, basil, cheese, pasta, tomatoes and wine!!!!
ReplyDeleteThanks for the chance!! You are a new author to me!
jarjm1980(at)hotmail(dot)com
Oooh, those are such great foods! I hope you love the recipe and the book!
DeletePasta with a light sauce. cheetahthecat1986ATgmailDOTcom
ReplyDeleteYes! Italians love to put the pasta front and center. A light sauce is perfect for that.
Deletegarlic, basil and gelato. not together.
ReplyDeletewskwared(at)yahoo(dot)com
Ha! I think I love all gelatos, but maybe not garlic ; )
DeletePizza, pasta, artichokes and wine remind me of Rome.
ReplyDeleteNancy
allibrary (at) aol (dot) com
Yes! I'm craving some good Roman-style pizza right now. I'm going to have to put it on my "to cook" list this week.
DeleteI've only made panzanella a few times and wonder why I never thought to add artichoke hearts, since I absolutely love artichokes prepared in any way! Thanks for the inspiration! lola777_22 at hotmail dot com
ReplyDeleteI'm so glad this gave you a new idea, Lynn! I hope you love it as much as I do.
DeleteI spent a semester in Rome when I was in college and the food on our campus was pretty bad, but we could walk down this long hill and catch the bus into the main city, so the smell of bus exhaust takes me right back there. We liked to buy pizza from small shops where they sold it by weight
ReplyDeletencurtis10 at hotmail.com
Oooooh, I love that Roman pizza rustica, too! How I wish I could have a slice right now!
Delete