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Pane Cotto

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Ingredients
  Crushed fresh garlic 1 Teaspoon (As Needed)
  Italian bread loaf 1 , cut into pieces (3 Days Old)
  Olive oil 4 Tablespoon
  Crushed hot pepper 1 Pinch
  Salt 1 Pinch
  White pepper 1 Pinch
  Escarole 1 Bunch (100 gm), cut in half
  Cannellini beans 1 Can (10 oz)
Directions

GETTING READY
1.Take a bread and apply crushed garlic on it by rubbing.

MAKING
2.Take a saucepan, heat oil and stir in hot pepper, salt, and white pepper.
3.Put escarole beans together with beans and the bean juice in the sauce pan.
4.Once the oil starts boiling, put the bread pieces in the pan and let them stay for 2-3 minutes so that it gets completely soaked in the seasoned oil.

SERVING
5.Serve hot in a dish.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Stir Fried
Restriction: 
Vegetarian
Ingredient: 
Pepper
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes

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4.22941
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1653 Calories from Fat 624

% Daily Value*

Total Fat 71 g108.8%

Saturated Fat 10.9 g54.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2805.1 mg116.9%

Total Carbohydrates 202 g67.2%

Dietary Fiber 26.9 g107.4%

Sugars 2.7 g

Protein 46 g92.2%

Vitamin A 43.4% Vitamin C 11.1%

Calcium 49.5% Iron 70.4%

*Based on a 2000 Calorie diet

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Pane Cotto Recipe