Pane Cotto

By cassiestott

Ingredients

• 1/4 cup plus 2 tablespoons olive oil, divided
• 2 stalks celery, chopped
• 1/2 medium onion, chopped
• 2 tablespoons fresh basil, chopped fine
• 2 15-ounce cans white kidney or cannellini beans, undrained
• 1 quart water
• 4 teaspoons kosher salt, divided
• 2 teaspoons black pepper, divided
• 1/2 cup tomato sauce
• 2 teaspoons minced garlic
• 1/4 teaspoon red pepper flakes
• 2 heads fresh escarole greens, chopped into 2-inch squares, washed and blanched
• 1 loaf ciabatta bread, crust removed and cut into 1-inch cubes
• 1 cup grated Parmesan cheese, divided

Details

Servings 6
Adapted from nhregister.com

Preparation

Step 1

Heat 2 tablespoons olive oil in 4-quart pot over medium-high heat. Add celery, onion and basil, and saute for 2 minutes. Add undrained beans, water, 2 teaspoons salt, 1 teaspoon black pepper and tomato sauce and bring to boil. Lower heat and simmer 15 minutes. Drain, reserving 2 cups bean liquid.

In another pot, heat ¼ cup olive oil and saute garlic over medium heat until lightly browned. Add reserved bean liquid, red pepper flakes, 2 teaspoons salt, 1 teaspoon black pepper, blanched escarole and beans from the other pot. Cook 10 minutes.

Add cubed bread, ¾ cup Parmesan cheese and stir thoroughly. Transfer to 13- by 9-inch baking dish and sprinkle remaining cheese on top. Bake in preheated 350-degree oven 15-20 minutes until cheese is golden brown.

Makes 6-8 appetizer portions.