panzanellan.

Brit.

/ˌpanzəˈnɛlə/,

/ˌpantsəˈnɛlə/, U.S.

/ˌpænzəˈnɛlə/,

/ˌpæn(t)səˈnɛlə/

Origin: A borrowing from Italian. Etymon: Italian panzanella.

Etymology: < Italian regional (Tuscany) panzanella (1817), of unknown origin: see further M. Cortelazzo and P. Zolli Diz. etimol. della lingua italiana (ed. 2, 1999) at cited word.

A type of salad originating in Tuscany, consisting of cubed or crumbled bread (properly, stale bread soaked in water and squeezed dry) mixed with olive oil, vinegar, herbs, cucumber, tomatoes, onions, and sometimes other ingredients, such as capers, olives, or peppers.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > prepared vegetables and dishes > [noun] > salad

saladc1390

round salad1578

acetar1623

acetary1657

green salad1675

sass1775

potato salad1796

Russian salad1846

egg salad1873

sunomono1900

salade niçoise1907

Spanish salad1911

Waldorf salad1911

gado-gado1924

Spanish sauce1928

panzanella1937

side salad1940

Caesar salad1946

Cobb salad1947

wedge salad1949

chaat1954

fattoush1955

tabbouleh1955

pico de gallo1958

Caesar1978

caprese1978

the world > food and drink > food > dishes and prepared food > bread > bread dish > [noun] > other bread dishes

bread pudding1623

mushroom loaf1769

dough ball1836

strata1902

calzone1933

panzanella1937

bruschetta1954

bread bowl1955

falafel1971

bunny chow1972

1937 ‘Countess Morphy’ Good Food from Italy 145 A more elaborate version of panzanella consists of bread..mixed with capers, chopped parsley and sweet basil, oil, vinegar, salt and pepper, and covered with a sauce made with a few boned anchovies.

1977 G. Bugialli Fine Art of Ital. Cooking 93 Most important for making a good panzanella is to have a good, dark Tuscan bread.

1990 Gourmet Sept. 158/1 There's great character to the vinegary panzanella with long pieces of the house-baked bread soaking up the juices of a mixture of chopped tomatoes, onions, bell peppers, cucumbers, and capers.

This is a new entry (OED Third Edition, March 2005; most recently modified version published online March 2022).

单词	panzanella
释义	panzanellan. Brit. /ˌpanzəˈnɛlə/, /ˌpantsəˈnɛlə/, U.S. /ˌpænzəˈnɛlə/, /ˌpæn(t)səˈnɛlə/ Origin: A borrowing from Italian. Etymon: Italian panzanella. Etymology: < Italian regional (Tuscany) panzanella (1817), of unknown origin: see further M. Cortelazzo and P. Zolli Diz. etimol. della lingua italiana (ed. 2, 1999) at cited word. A type of salad originating in Tuscany, consisting of cubed or crumbled bread (properly, stale bread soaked in water and squeezed dry) mixed with olive oil, vinegar, herbs, cucumber, tomatoes, onions, and sometimes other ingredients, such as capers, olives, or peppers. ΘΚΠ the world > food and drink > food > dishes and prepared food > prepared vegetables and dishes > [noun] > salad saladc1390 round salad1578 acetar1623 acetary1657 green salad1675 sass1775 potato salad1796 Russian salad1846 egg salad1873 sunomono1900 salade niçoise1907 Spanish salad1911 Waldorf salad1911 gado-gado1924 Spanish sauce1928 panzanella1937 side salad1940 Caesar salad1946 Cobb salad1947 wedge salad1949 chaat1954 fattoush1955 tabbouleh1955 pico de gallo1958 Caesar1978 caprese1978 the world > food and drink > food > dishes and prepared food > bread > bread dish > [noun] > other bread dishes bread pudding1623 mushroom loaf1769 dough ball1836 strata1902 calzone1933 panzanella1937 bruschetta1954 bread bowl1955 falafel1971 bunny chow1972 1937 ‘Countess Morphy’ Good Food from Italy 145 A more elaborate version of panzanella consists of bread..mixed with capers, chopped parsley and sweet basil, oil, vinegar, salt and pepper, and covered with a sauce made with a few boned anchovies. 1977 G. Bugialli Fine Art of Ital. Cooking 93 Most important for making a good panzanella is to have a good, dark Tuscan bread. 1990 Gourmet Sept. 158/1 There's great character to the vinegary panzanella with long pieces of the house-baked bread soaking up the juices of a mixture of chopped tomatoes, onions, bell peppers, cucumbers, and capers. This is a new entry (OED Third Edition, March 2005; most recently modified version published online March 2022). < n.1937
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