Pane Cotto is translated as "cooked bread". It is considered Italian Peasant food. (Do not mistake this for Panna Cotta, which is a "cooked cream" dessert). What is Peasant Food? Peasant food dishes are specific to a particular culture, made from accessible and inexpensive ingredients. There are so many wonderful Italian dishes I grew up eating. Pane Cotto was one of them. It is a good way for Italians to use up stale Italian bread. This dish is prepared with sauteed escarole, onions, garlic, and white beans flavored with broth and cheese. It is all tossed and then baked for a delicious side dish or appetizer, served with crackers. This is dish is so easy to make and a good way to use up extra ingredients.
Ingredients:
2 heads escarole, cut and washed
2 TBS olive oil
1 medium onion, diced
3 cloves, garlic, minced
6 TBS butter (reserve 2 TBS)
1/4 tsp red pepper flakes
1/4 cup grated cheese (plus 2 TBS)
1/3 cup salami, chopped
2 cups chicken broth
2 cans cannellini beans, drained
1 lb bread, cubed (reserve 2 cups).
2 cups mozzarella cheese, shredded
Directions:
1. Cut the stem off escarole. Cut into bite-size pieces. Wash well. Add to a large pot filled with water. Boil until escarole becomes soft, approx. 20 mins. Drain
2. In a large skillet heat oil on med/high temperature. Stir in onion and cook for 5 mins. Stir in garlic, season with salt and pepper, and cook for another 3 mins. Add 4 TBS of the butter and red pepper flakes. Stir until butter is melted. Add in the escarole, 1/4 cup of grated cheese, salami, broth, and beans. Stir to combine well.
3. Add contents in the skillet to a large mixing bowl and fold in the cubed bread. (Reserve 2 cups of bread for the topping). Pour into a large, grease baking dish. Sprinkle mozzarella cheese over top, pressing the cheese down into the casserole.
4. To Make Bread Topping: Add 2 cups bread, 2 TBS melted butter, 2 TBS grated cheese, salt, and pepper. Toss to coat the bread. Add the bread over the top of the casserole. Press the bread gently into the casserole but not all the way down. You want to allow the top pieces to toast while it bakes.
5. Bake in a preheated 350-degree oven for approx. 30 mins., or until the desired brownness.
Note: I used gluten-free bread, which tends to be drier. If you do not use Italian bread and choose to use a softer type of bread, the bread can be slightly toasted. This will allow the liquids to absorb into the bread.
2 heads escarole, cut and washed
2 TBS olive oil
1 medium onion, diced
3 cloves, garlic, minced
6 TBS butter (reserve 2 TBS)
1/4 tsp red pepper flakes
1/4 cup grated cheese (plus 2 TBS)
1/3 cup salami, chopped
2 cups chicken broth
2 cans cannellini beans, drained
1 lb bread, cubed (reserve 2 cups).
2 cups mozzarella cheese, shredded
Directions:
1. Cut the stem off escarole. Cut into bite-size pieces. Wash well. Add to a large pot filled with water. Boil until escarole becomes soft, approx. 20 mins. Drain
2. In a large skillet heat oil on med/high temperature. Stir in onion and cook for 5 mins. Stir in garlic, season with salt and pepper, and cook for another 3 mins. Add 4 TBS of the butter and red pepper flakes. Stir until butter is melted. Add in the escarole, 1/4 cup of grated cheese, salami, broth, and beans. Stir to combine well.
3. Add contents in the skillet to a large mixing bowl and fold in the cubed bread. (Reserve 2 cups of bread for the topping). Pour into a large, grease baking dish. Sprinkle mozzarella cheese over top, pressing the cheese down into the casserole.
4. To Make Bread Topping: Add 2 cups bread, 2 TBS melted butter, 2 TBS grated cheese, salt, and pepper. Toss to coat the bread. Add the bread over the top of the casserole. Press the bread gently into the casserole but not all the way down. You want to allow the top pieces to toast while it bakes.
5. Bake in a preheated 350-degree oven for approx. 30 mins., or until the desired brownness.
Note: I used gluten-free bread, which tends to be drier. If you do not use Italian bread and choose to use a softer type of bread, the bread can be slightly toasted. This will allow the liquids to absorb into the bread.
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