Pane Cotto Recipe
Chef Gennaro's famous old world mixture of escarole, cannellini beans and peasant bread with olive oil and Parmigiano Reggiano cheese, baked until golden brown
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Beans
Bread
Dairy
Condiments
Broth
Method
Preparation
- 1
Prepare the Escarole
Wash the escarole thoroughly under cold water to remove any dirt. Chop it into bite-sized pieces.
- 2
Prepare the Bread
Cut the peasant bread into cubes, about 1-inch in size. You can also use stale bread for a better texture.
- 3
Prepare the Beans
If using canned cannellini beans, rinse and drain them. If using dried beans, soak them overnight and cook them until tender.
- 4
Grate the Cheese
Grate the Parmigiano Reggiano cheese using a box grater or food processor.
Cooking
- 5
Sauté the Escarole
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped escarole and sauté for about 5-7 minutes until wilted and tender.
- 6
Combine Ingredients
In a large mixing bowl, combine the sautéed escarole, cannellini beans, bread cubes, half of the grated Parmigiano Reggiano, salt, and black pepper. Mix well to combine.
- 7
Add Broth
Pour in the vegetable broth and mix until the bread absorbs the liquid. The mixture should be moist but not soupy.
- 8
Transfer to Baking Dish
Transfer the mixture into a greased baking dish. Drizzle the remaining olive oil on top and sprinkle the rest of the grated cheese.
- 9
Bake
Preheat the oven to 180°C (350°F). Bake the dish for 25-30 minutes or until the top is golden brown and crispy.
- 10
Serve
Remove from the oven and let it cool for a few minutes before serving. Enjoy your Pane Cotto warm!