Thanks to Dr. H for the photography!
The Last Supper by the immortal Leonardo da Vinci always fascinated me, even as a child. Just looking at it takes you into that world, sitting beside Jesus, watching the disciples react to the news he would soon die, and noticing the amazing details of the work itself.
Reading The Secret Supper took me back to my days of persistently asking questions about the nature of religion and God, because this book raises almost as many questions as it answers. Being raised Catholic, of course I’d heard the story of Jesus asking his disciples to take this bread and eat it, and take this wine and drink it, and the mystery of transmogrification, so seeing this painting as a child made me start to question what I had been taught. Of course, when you’re young and asking questions about religion, it tends to not go over well. In this book, when the main character, Father Agostino Leyre, begins asking questions about the nature of faith, God, and Leonardo’s masterpiece, it’s no different for him.
One of the reasons I enjoyed this book so much is its similarity to The Name of the Rose, my all-time favorite book in the world. The monks, the literary mystery, one man trying to answer questions………although this one is less weighty on philosophy. Still a marvelous read, if you’re into the Italian Renaissance and symbolism in paintings and Da Vinci himself. Or if you’re into references about Italian cuisine, you’ll enjoy this book, too.
My stomach was making noises under my habit. With solicitude, the librarian led me to the kitchen and managed to rustle up a few scraps from suppertime………”It’s panzanella, Father,” he explained, helping me to a still-warm bowl that heated my freezing hands. “Panzanella?” “Eat. It’s a bread soup, made with cucumber and onion. It will please you.”
Panzanella is essentially a bread salad, rustic peasant food that used stale bread. Most likely, the very poor had only bread and onions as their panzanella base. It’s become traditional to include mozzarella, tomatoes and occasionally cucumbers, and an herb-based dressing with olive oil and vinegar, and being that I like to roast vegetables, I had the idea of roasting asparagus and garlic alongside the bread croutons, replacing the more usual cucumber which can get soggy. And being that it’s summertime and way too hot for soup, I opted for a traditional panzanella salad.
This is the method that worked for me, based on the New York Times version by the great Melissa Clark, with requisite changes by yours truly. As always.
1 lb. asparagus, rinsed and trimmed
1 large head of garlic
1 stale baguette, cubed
3 tablespoons regular olive oil
3 tablespoons grated Parmeggiano Reggiano cheese
2 large, ripe tomatoes at room temperature
6 oz. fresh mozzarella, cubed
1 large red onion
3 garlic cloves, peeled
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon lemon juice
3 tablespoons Meyer lemon olive oil
1 bunch of fresh basil
1 bunch of fresh oregano
3 tablespoons capers
Sea salt and fresh ground pepper
Heat the oven to 400F. Spread out the asparagus on a parchment-sheet lined baking tray. Sprinkle with olive oil, salt, pepper, and Parmeggiano-Reggiano cheese.
Slice the top off the head of garlic, drizzle with more olive oil and some salt and pepper, and put into a well-soaked terracotta garlic roaster.
Lay the cubed bread pieces on another baking sheet, and toss with olive oil, salt, pepper and Parmeggiano-Reggiano cheese.
Place all three items in the hot oven and bake for up to 20 minutes apiece, checking frequently. The bread will cook fastest so don’t let it burn and remove when it is golden-brown. The asparagus will take a few more minutes, and the garlic will take longest, so plan to cook it for up to 45 minutes.
Cut up the tomatoes, and place them in a bowl with the mozzarella.
Finely mince the onion, add a tablespoonful of garlic paste, and add to the tomatoes and mozzarella. Stir to mix everything.
Finely dice the basil and oregano.
Combine the vinegar, Dijon mustard, lemon juice, and the cut-up herbs in a large measuring cup, then slowly add in 3 tablespoons of Meyer lemon olive oil, whisking together to form a vinaigrette. Taste for seasoning.
Add the cooled bread cubes to the tomatoes and cheese, then cut up the asparagus into smaller pieces and mix with the tomatoes and bread.
Squeeze the roasted garlic cloves out of the garlic head, and add to the tomato mixture. Toss in the capers and stir together.
Pour over the vinaigrette, and stir to mix well. Allow to sit for about 30 minutes, to let the bread soak up the delicious juices, which is the whole point of this dish.
Enjoy with some grilled chicken or on its own as a light summer lunch. Delicious on a hot afternoon with some cool rosé wine.