Literally "cooked bread", pancotto is the cold-weather
counterpart of panzanella, Italy's summer bread salad.
6 oz dense country-style French bread, cut into 1-inch cubes (about 8 cups)
2-3 tbsp olive oil
1-2 small dried chilies
1 lg garlic clove, flattened, peeled
1 1/2 lb broccoli, cut into florets, about 4 cups
1/2 c water
1/2-3/4 tsp coarse sea salt
2 tbsp olive oil, optional
salt and pepper
Preheat oven to 450 degrees F. Place bread cubes on baking sheet. Bake until bread is lightly toasted, about 5 minutes. Set aside.
Heat oil in heavy large deep skillet over medium heat. Add
chilies and garlic and sauté until fragrant, about 2 minutes. Add broccoli
florets, 1/2 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 with additional olive oil, if desired; toss to
coat. Season to taste with salt and pepper.
Adapted from Bon Appétit, February 2003.
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