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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Leave it to the Italians to come up with such a delectable, imaginative way to round out a meal. Literally cooked bread, pancotto is the cold-weather counterpart of panzanella, Italy's summer bread salad. Use the pan drippings from the from beef tenderloin to add richness. Ingredients:
12 ounces dense country-style french bread, cut into 1-inch cubes (about 8 cups) |
1/3 cup olive oil |
3 small dried chilies (such as chiles de árbol*) |
2 large garlic cloves, flattened, peeled |
2 1/2 pounds broccoli, cut into florets (about 8 cups) |
1 cup water |
1 1/2 teaspoons coarse sea salt |
1/4 cup reserved pan drippings from roasted beef tenderloin wrapped in bacon (optional) |
Directions:
1. Preheat oven to 450°F. Place bread cubes on baking sheet. Bake until bread is lightly toasted, about 5 minutes. Set aside.
2. Heat oil in heavy large deep skillet over medium heat. Add chilies and garlic and sauté until fragrant, about 2 minutes. Add broccoli florets, 1 cup water, salt, and toasted bread cubes. Toss to coat. Cook uncovered until bread absorbs water and broccoli is crisp-tender, tossing often, about 20 minutes. Drizzle pan drippings from beef tenderloin over, if desired; toss to coat. Season to taste with salt and pepper. Transfer to bowl and serve.
3. *Available at Latin American markets and some specialty foods stores.
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