Pane Cotto Recipe
Escarole, beans, peasant bread broiled with grated parmigiano cheese
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.
Main Ingredients
Method
Preparation Steps
- 1
Prepare the Escarole
Wash the escarole thoroughly and chop it into bite-sized pieces.
- 2
Sauté the Garlic and Escarole
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Then add the escarole and cook until wilted, about 5-7 minutes.
- 3
Add the Beans
Stir in the canned white beans, and season with salt and black pepper. Cook for an additional 3-4 minutes until everything is heated through.
- 4
Prepare the Bread
While the vegetable mixture is cooking, preheat the broiler. Place the slices of peasant bread on a baking sheet and broil until golden brown on both sides.
- 5
Assemble the Dish
In an oven-safe dish, layer the sautéed escarole and beans. Place the toasted bread on top, and sprinkle generously with grated Parmigiano cheese.
- 6
Broil
Return the dish to the broiler and cook until the cheese is melted and bubbly, about 3-5 minutes.
- 7
Serve
Remove from the oven and let it cool slightly before serving. Enjoy your Pane Cotto!
