Cooked Bread - {Pancotto}

Recipe Ingredients

1/4 cup	59ml	Extra-virgin olive oil - plus
		Extra for drizzling
4		Garlic cloves - thinly sliced
1 lb	454g / 16oz	Fennel bulb - cut 1/2" cubes
2		Dried pepperocini - plus
		More for garnish
1 tablespoon	15ml	Currants or raisins
1 tablespoon	15ml	Chopped fresh parsley
6		Canned plum tomatoes - peeled, seeded
1 tablespoon	15ml	Toasted pine nuts
6 cups	1422ml	Hot water
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	474ml	Stale bread broken into pieces
10		Fresh mint leaves
1/4 cup	59ml	Fennel fronds

Recipe Instructions

In a large soup pot, heat the 1/4 cup olive oil over medium heat. Add the garlic, fennel, whole chiles and currants and cook until soft and light golden brown, about 8 to 10 minutes. Add the parsley, tomatoes and the toasted pine nuts, stirring to combine. Cook the tomato mixture for about 25 to 30 minutes.

Add the hot water, salt, and pepper, to taste, stirring to combine. Bring the tomato stock to a boil and add the bread pieces. Allow the stock to cook 1 minute more so that the bread has a chance to heat up and thicken the stock before removing from the heat.

Stir in the mint leaves and fennel fronds and season each individual bowl of pancotto with a drizzle of extra-virgin olive oil. Garnish with fennel fronds and pepperocini.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F01) - from the TV FOOD NETWORK

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