Two Panzanella Wine Pairing Recipes

Two Panzanella (Italian bread salad) Recipes:capsaicinoids
Enjoy with the 2005 Castello di Monastero Sangiovese.VERSION 1:
2 cups cubed dry bread (set it out overnight if it is fresh)
olive oil spray
garlic powder
1/4 cup grated Parmesano Reggiano
salt
I can drained Northern white beans
bunch fresh basil, chopped
1/2 pound mozzarella in chunks
1/2 red onion, chopped fine
1/2 lemon--juice of
4 cups arugula
4 Tbsp. old red wine or red wine vinegar
2 Tbsp. balsamic vinegar
2/3 cup olive oil
1 Tbsp. salt
fresh ground pepper to taste
Preheat the oven to 400 degrees. Spray the cubed dry bread with the olive oil on all sides, then sprinkle all sides with garlic powder, salt and fresh ground pepper. Toast in the oven until light brown, stirring occasionally, then sprinkle with Parmesan cheese and toast until medium brown. Take out of the oven and set to the side.
Put the rest of the ingredients, except the arugula, into a large serving bowl and mix. Adjust the balance of the dressing by adding more salt and balsamic vinegar to your taste. Toss in the arugula and toasted bread just before serving.

VERSION 2:
2 cups cubed dry bread (set it out overnight if it is fresh)
olive oil spray
garlic powder
1/2 cup grated Parmesano Reggiano
salt
1 tomato chopped
I can drained corn kernels
1 can drained artichoke hearts or 1 1/2 cups fresh steamed baby artichokes
4 cups arugula
1/3 cup old red wine or red wine vinegar
2/3 cup olive oil
bunch fresh basil, chopped fine
3 Tbsp. fines herbes
1 Tbsp. salt
1/2 tsp. pepper
Preheat the oven to 400 degrees. Spray the cubed dry bread with the olive oil on all sides, then sprinkle all sides with garlic powder, salt and fresh ground pepper. Toast in the oven until light brown, stirring occasionally, then sprinkle with half the Parmesan cheese and toast until medium brown. Take out of the oven and set to the side.
Mix the basil, fines herbes, vinegar, olive oil and the rest of the Parmesan together, then adjust the balance of the dressing by adding more salt and balsamic vinegar to your taste. Mix with the vegetables, then toss carefully fold in the toasted bread just before serving. Enjoy with the 2005 Castello di Monastero Sangiovese.

NOTES: bread with large airspaces, like foccacia works best. Dense bread doesn't let the air in to crisp properly. Also, fresh bread that is moist will not crisp well, so this is a great recipe to use for bread that is still edible, but getting dried out. If you can't find spray olive oil, use 1/3 cup regular olive oil and 4 cloves minced fresh garlic, but this tends to saturate the bread cubes, using olive oil spray will keep the inside of the cubes dry. I used curly French arugula from my garden, but you can substitute any greens that have some structure--like frisee or romaine. Avoid lettuce that will get limp under the weight of the vegetables.