Another Peasant Dish That Will Leave You Begging for More
My grandmother passed down an incredible dish that is very popular in Italian Restaurants. Because of interpretation or taste, it is also destroyed by them most of the time. The dish is called Pannacotta, but it’s not the dessert. Pronunciation: Ponna-gawt.
It is nothing more than left over Escarole and Beans, stretched out with stale bread. I will take you through the entire process.
- 1 – Head of Escarole. Coarsely Chopped and soaked in water
- 1 – 28 ounce can of Cannellini Beans. Drained and rinsed
- 5-6 Cloves of Garlic
- Salt, Black Pepper and Red Pepper. Olive Oil, Corn Oil whatever you have.
- Day Old or Fresh Italian Bread Cubed into the size of your liking. Crust on or off — it’s your choice
- Heat a small pot over medium/ high heat.
- Add/Throw in a couple of shakes of Red Pepper to flavor the oil
- Throw in the Garlic and sauté until golden brown
- Throw in the Escarole add salt and pepper to taste
- Toss to coat for five minutes and add a couple of Cups Water, Broth, etc.
- Bring it to a boil and simmer.
- When the escarole is softened, throw in the beans and simmer 15 minutes.
Refrigerate 1-2 days. Now, it is magic time.
- Heat up some oil and sauté more garlic/red pepper.
- Throw in the cubes of bread and sauté until lightly toasted and firm.
- Take out and place on the side.
- Place the leftover escarole and beans in the pot and heat up.
- Once hot, throw in the cubes of bread and toss.
- Take it off to the heat after five minutes and have an incredible meal.