From Season 12
The biggest challenge in making this classic Italian tomato-bread salad is solving an age-old quandary: What's the best way to deal with the bread?
What's the secret to transforming two heavyweight ingredients-flour and potato- into featherweight dumplings? It comes down to the simplest of strategies: precision.
Rather than risk scraping our knuckles on a box or rasp-style grater, we prefer to shred cheese tableside with a rotary grater.