"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Veggie Panecotta Recipe

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This recipe for Veggie Panecotta, by , is from La Famiglia Campano, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stephanie Esposito (Bartocetti)
Added: Friday, March 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 loaf slightly stale italian bread, cubed
3 garlic cloves, minced
1 can vegetable stock (or chicken stock)
2 cans artichoke hearts, chopped
2 packages frozen whole leaf spinach, thawed and squeezed dry
2 cups chopped roasted red peppers
1/2 cup black olives, sliced
1/2 cup asiago or parmesean cheese, grated plus additional for topping

Directions:
Directions:
In large bowl, combine bread, garlic, and vegetables. Toss to combine. Pour in stock, enough to saturate the bread. Let sit for about 10-15 minutes to absorb. Add cheese and stir gently. Pour into large greased casserole dish and sprinkle with additional cheese. Bake at 350 for approx 30 minutes. (covered for 20 mins, then uncovered for additional 10 minutes)

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
10 minutes prep/30 minutes baking time
Personal Notes:
Personal Notes:
Let dish stand on counter for 10 minutes before serving.

 

 

 

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