Toasted Bread with Broccoli: Pancotto con Broccoli

1. 1

   Bring 8 quarts water to a rolling boil and add 2 tablespoons salt.

2. 2

   Add the broccoli and cook until tender, about 6 minutes.

3. 3

   Drain, reserve the cooking liquid and set aside.

4. 4

   In a 12-inch saucepan, heat the olive oil until hot but not smoking.

5. 5

   Add the garlic and chile pepper halves and cook until soft and light golden brown, about 5 minutes.

6. 6

   While the garlic and pepper cook, cut the drained broccoli into small florets, about 1/2-inch each.

7. 7

   Add the bread to the pan with a few ladles of reserved broccoli water.

8. 8

   Then add the broccoli, season with salt and simmer 4 to 5 minutes.

9. 9

   Garnish with extra-virgin olive oil and grated Parmesan.

10. 10

    Serve very hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.