"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Johnny's Pane Cotto Recipe

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This recipe for Johnny's Pane Cotto, by , is from Family Favorites from the Albis and Caruso Homes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:
John Albis Jr.
Added: Sunday, November 11, 2007

Category:

Ingredients:
5 heads of escarole
4 cloves of garlic
2 cans of canneloni beans
2 tbsps. olive oil
1 loaf of day old Italian bread
2 - 3 cups of chicken broth
Red pepper (to taste)

Directions:
Rinse escarole and break into 2 - 3 inch pieces. Saute garlic with olive oil in pan until soft. Add escarole to pan, saute until escarole is wilted, approximately 15 - 20 minutes.

Add 2 cans of drained canneloni beans to escarole. Add 2 cups of chicken broth and red pepper to pot. Bring to boil and reduce to a simmer, let simmer for 20 minutes. Pour into a baking dish (10 x 14). Submerge bite size pieces of bread into pan. Season with salt, pepper and grated cheese. Bake covered for 20 minutes at 350 degrees. Broil for 10 minutes until bread is slightly brown.

 

 

 

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