Pancotta

Name: Pancotta
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

8 ingredients

5 steps

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

Directions

1

Place the oil in a large saucepan over medium heat.
2

Add the garlic, parsley, and chile if using and cook, stirring constantly, until fragrant, about 1 minute.
3

Add the bread and cook, stirring occasionally, until it turns golden, about 5 minutes.
4

Pour the stock into the saucepan and simmer, uncovered, for 30 minutes; the mixture should be quite thick.
5

Season with salt and pepper, then serve warm or at room temperature with the freshly grated cheese.