Toasted Bread with Broccoli: Pancotto con Broccoli (Mario Batali) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
3 1/2 pounds broccoli |
2 tablespoons extra-virgin olive oil, plus extra for garnish |
4 garlic cloves, thinly sliced |
1 red chile pepper, cut in half |
8 (1-inch) slices day-old italian peasant bread, cut into 1-inch chunks |
salt |
grated parmesan, for garnish |
Directions:
1. Bring 8 quarts water to a rolling boil and add 2 tablespoons salt.
2. Add the broccoli and cook until tender, about 6 minutes. Drain, reserve the cooking liquid and set aside.
3. In a 12-inch saucepan, heat the olive oil until hot but not smoking. Add the garlic and chile pepper halves and cook until soft and light golden brown, about 5 minutes.
4. While the garlic and pepper cook, cut the drained broccoli into small florets, about 1/2-inch each. Add the bread to the pan with a few ladles of reserved broccoli water. Then add the broccoli, season with salt and simmer 4 to 5 minutes. Garnish with extra-virgin olive oil and grated Parmesan. Serve very hot.
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