I fell in love with Dan Pelosi final summer season…
In fact, I used to be already an enormous fan of the Italian-American cookbook writer, who lives in a stunning farmhouse upstate together with his equally cute associate, Gus. We’d written on Cup of Jo about how Dan turns round a nasty day, and he’d attended my vacation cookie swap (though he’s extra well-known for his personal!).
However then, final summer season, Toby and I went upstate and bumped into Dan and Gus at an outside pizza spot, and so they instantly shepherded us to their picnic desk and had been so heat and fantastic that Toby didn’t cease speaking about them the entire drive dwelling.
So! I’m thrilled to report that Dan has written a brand new cookbook — Let’s Get together: Recipes and Menus for Celebrating Each Day — which got here out yesterday.
How candy is the dedication web page?
His ebook is filled with entertaining showstoppers, like steak over frites…
…easy favorites, together with a inexperienced salad with shallot dressing…
…and candy treats. And, at this time, to rejoice tomato season and his cookbook, Dan has agreed to share his panzanella recipe. “You recognize that board recreation, Operation?” he says. “If it had been primarily based on me, you’d see a tomato the place my coronary heart needs to be.”
Tuscan Panzanella Salad
from Dan Pelosi’s Let’s Get together: Recipes and Menus for Celebrating Each Day
Serves 6 to eight
Says Dan: “I’ve at all times mentioned panzanella salad is only a bread basket in drag. It’s the identical satisfying style of ripping aside a dinner roll and operating it by way of vinegary oil however dressed up for the night robe portion of the evening. This salad started as Tuscan peasant meals, a really good option to get an additional meal out of stale loaves. Now you’ll discover it with luxurious equipment like cheese, stone fruits, or all types of proteins. When the tomatoes mingle with onions, crimson wine vinegar, oil, and loads of salt and pepper, you’ve bought every part you want on the planet.”
3 kilos of heirloom tomatoes, minimize into 1-inch items
Kosher salt and freshly floor black pepper
1 massive crimson onion, minimize into 1-inch items
1/4 cup crimson wine vinegar
1/4 cup extra-virgin olive oil, plus extra for drizzling
1 (16-ounce) loaf crusty bread, torn into 1-inch items
Preheat the oven to 400°F. Place the tomatoes (and any collected juices from the reducing board) in a big bowl and add a couple of large pinches of salt and loads of pepper. Toss gently to combine. Add the onion together with the vinegar and olive oil. Toss once more.
On a rimmed sheet pan, drizzle the bread with slightly little bit of olive oil and toss to coat. Toast within the oven for about 10 minutes, till evenly golden. Take away and let the bread cool on the sheet pan, about quarter-hour.
Simply earlier than serving, add the bread to the bowl and toss to coat within the juices. Style for seasoning and serve instantly.
Notice: To make forward, the bread may be toasted and saved in an hermetic container at room temperature as much as three days.
Thanks a lot, Dan! You’ll find his new cookbook right here, if you happen to’d like.
P.S. The simple hen dinner our household makes on busy weeknights, and a pasta cake, only for enjoyable.
(Reprinted with permission from Let’s Get together: Recipes and Menus for Celebrating Each Day by Dan Pelosi © 2025. Printed by Union Sq. & Co. Pictures © Johnny Miller.)
