Broccoli Pancotto (Italian)

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Broccoli Pancotto

 

6 oz dense thick Italian bread, cut into 1-inch cubes, about 8 cups

2 to 3 tbsps. olive oil

1 to 2 small dried chilies

1 or 2 large garlic cloves, flattened, peeled

1 1/2 lbs. broccoli, cut into florets, about 4 cups

1/2 cup water

1/2 to 3/4 tsps coarse sea salt

2 tbsps. olive oil, optional

salt and pepper

 

Preheat oven to 450 degrees. 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.

Serves 4.