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"What's for Dinner Honey?" Chef Tony's Panzanella


"What's for Dinner Honey?"

Every Friday Betty carries a recipe inspired by what's fresh at the Hingham Farmers Market.  They are meant to inspire you to get to the Market, meet your farmer, and throw something together for family and friends. No measuring.  Easy, peasy, lemon squeezy.

This week, Signe, our Farmers Market foodie met up with Chef Tony at Tosca Cafe in Hingham and wrote this: 

He sat as if he was Ferdinand the Bull under the cork tree as the tables were filling up outside on a beautiful summer evening in Hingham,  the dirt street made the moment feel more authentic. Tall, baggy pants, retro glasses, unshaven, warm- sweet and thoughtful.  Part of the original Hersey family in Hingham. Cooked in the army, came back to his roots.  His large Italian family owned an Inn in New Hampshire and he grew up in the world of cooking.  He says "There's no way to hide in good cooking, be honest."

Tony's advice? Start with his wood grilled peach appetizer, and serve the panzanella with grilled fish and a light white wine. Here we go...

Panzanella from: Chef Tony at Tosca Cafe

french bread 

red onion
heirloom tomatoes 


a bunch fresh basil 

a bunch arugula 

aged red wine vinegar 

extra virgin olive oil

Rip pieces of french bread into quarter sized chunks. To let them get a bit crunchy, let them sit out to dry {in the Tuscan sun...ha!} Slice the red onion, heirloom tomatoes and cucumbers, toss together with chopped basil and arugula.  Take bread and mix with aged red wine vinegar and olive oil, then mix gently with the onion, tomato etc.  Panzanella was originally a peasant dish {like many great recipes} a "what can I do with the left over bread?" recipe.