Broccoli Pancotto
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1 cup water
- 1/3 cup olive oil
- Carbohydrate 32 g(11%)
- Fat 11 g(16%)
- Fiber 5 g(19%)
- Protein 9 g(17%)
- Saturated Fat 2 g(8%)
- Sodium 522 mg(22%)
- Calories 246
Preparation Preheat oven to 450°F. Place bread cubes on baking sheet. Bake until bread is lightly toasted, about 5 minutes. Set aside. Heat oil in heavy large deep skillet over medium heat. Add chilies and garlic and sauté until fragrant, about 2 minutes. Add broccoli florets, 1 cup water, salt, and toasted bread cubes. Toss to coat. Cook uncovered until bread absorbs water and broccoli is crisp-tender, tossing often, about 20 minutes. Drizzle pan drippings from beef tenderloin over, if desired; toss to coat. Season to taste with salt and pepper. Transfer to bowl and serve. *Available at Latin American markets and some specialty foods stores.
Preparation Preheat oven to 450°F. Place bread cubes on baking sheet. Bake until bread is lightly toasted, about 5 minutes. Set aside. Heat oil in heavy large deep skillet over medium heat. Add chilies and garlic and sauté until fragrant, about 2 minutes. Add broccoli florets, 1 cup water, salt, and toasted bread cubes. Toss to coat. Cook uncovered until bread absorbs water and broccoli is crisp-tender, tossing often, about 20 minutes. Drizzle pan drippings from beef tenderloin over, if desired; toss to coat. Season to taste with salt and pepper. Transfer to bowl and serve. *Available at Latin American markets and some specialty foods stores.
