There are as many versions of pancotta—cooked bread—as there are towns in Italy (and, it seems sometimes, Italian Americans); so feel free to improvise. Some versions are quite dry, some incorporate cooked white beans, and some are run under the broiler just before serving, just to give you a few ideas. This is the perfect way to use leftover bread, though you can also make it with fresh bread.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Place the oil in a large saucepan over medium heat. Add the garlic, parsley, and chile if using and cook, stirring constantly, until fragrant, about 1 minute. Add the bread and cook, stirring occasionally, until it turns golden, about 5 minutes.
Step 2
Pour the stock into the saucepan and simmer, uncovered, for 30 minutes; the mixture should be quite thick. Season with salt and pepper, then serve warm or at room temperature with the freshly grated cheese.
