Broccoli Pancotto

Broccoli Pancotto

Info

Rating
Calories
248.0
Protein
8.0
Sodium
650.0
Fat
11.0

Description

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.

Tags

    Salad Vegetable Side Bake Sauté Beef Tenderloin Broccoli Winter Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free
Go to back to recipes.