Pancotta

Name: Pancotta
Yield: makes 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 3 garlic cloves, minced; 1/4 cup chopped fresh parsley leaves; 1 dried hot chile, stemmed and crumbled, optional; 4 thick slices Italian bread, cut into 1-inch cubes; 5 cups beef, chicken, or vegetable stock, preferably homemade (page 160 or 162), or water; Salt and black pepper to taste; Freshly grated pecorino Romano or Parmesan cheese, to taste

December 14, 2011

There are as many versions of pancotta—cooked bread—as there are towns in Italy (and, it seems sometimes, Italian Americans); so feel free to improvise. Some versions are quite dry, some incorporate cooked white beans, and some are run under the broiler just before serving, just to give you a few ideas. This is the perfect way to use leftover bread, though you can also make it with fresh bread.

Recipe notes

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