Broccoli Pancotto Recipe
- 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)
- Preheat oven to 450°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 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.
- Available at Latin American markets and some specialty foods stores.
