A savory twist on a Tuscan classic, this festive panzanella from Melissa Santell of FoodxFeels layers toasted Blood Orange & Olive Oil Panettone with crisp pancetta, bright citrus, and a touch of heat from our Aglio e Oglio Herb Blend. Sweet, salty, and herbaceous, it’s a playful nod to Sicilian abundance and the art of reimagining tradition.

HOLIDAY PANZANELLA WITH BLOOD ORANGE & OLIVE OIL PANETTONE

Serves 6

INGREDIENTS

▢ 2 tbsp Bona Furtuna Heritage Extra Virgin Olive Oil
▢ 6 oz pancetta, diced
▢ 3 cups Bona Furtuna Blood Orange & Olive Oil Panettone, cut into 1-inch cubes
▢ 1 tsp salt
▢ 1/2 red onion, thinly sliced
▢ 1 cucumber, seeded and sliced
▢ 4 blood oranges, peeled & cut into chunks
▢ 1/2 cup pomegranate seeds
▢ 2.5 oz fresh basil, torn

Vinaigrette

▢ 1/2 cup reserved oil (from pancetta pan)
▢ 3 tbsp red wine vinegar
▢ 1 tsp Bona Furtuna Aglio e Oglio Herb Blend
▢ 1 tsp sea salt

DIRECTIONS

1. Preheat the oven to 300F.
2. Heat the oil in a large pan. Add the pancetta and sauté until crisped; remove and set aside. Reserve the oil.
3. Line a baking tray with aluminum foil. Arrange Panettone in a single layer and bake until beautifully golden, about 10-15 minutes. Timing will vary depending on your oven.
4. Add red onion, cucumber, blood orange chunks and pomegranate seeds into a large bowl. Sprinkle generously with salt.
5. Make the vinaigrette; whisk all ingredients together.
6. Fold in panettone cubes and generously toss with red wine vinaigrette. Give it a taste and season with salt and pepper.
7. Let the salad sit for 30 minutes prior to serving.
8. Mangiamo.