Some recipes just have to be made again. And this is one of them. I made this for the first time back in 2009. I added some chicken meat from the broth I made this weekend. This was so darn good. Perfect to make on the weekend and just toss in the oven to reheat during the week.
Panecotta (Escarole and Beans Casserole)
1/2 loaf Italian bread, cubed; bread can be day-old, stale or fresh
1/2 sliced onion
1/4 cup olive oil
1/4 cup Parmesan cheese
1/2 cup shredded mozzarella cheese
4 – 6 cups of cooked Escarole and Beans, recipe follows
Coat 9- by 13-inch casserole or baking dish with cooking spray. Spread enough cubed bread to cover bottom of a 9- by 13-inch casserole or baking dish. Saute onion in olive oil until onions are golden and slightly caramelized. Spoon this mixture over the bread. Then cover with the Escarole and Beans.
Sprinkle top generously with grated Parmesan and mozzarella and bake in a preheated 350- degree oven for 20 minutes. Move to upper shelf in oven, and broil for 5 minutes, until cheese is slightly browned. Makes 6 generous servings.
Escarole and Beans
1 large head of escarole
1 clove of garlic, minced
1 cup cooked cannellini or Navy pea beans, canned or freshly cooked
Salt and pepper
Method-Wash escarole. Remove core, cut leaves and boil in about 2 cups of salted water until it cooks down and is completely tender. Remove from heat; reserve liquid.
Lightly saute garlic in olive oil. Add cooked beans, escarole along with enough liquid to make the mixture slightly soup. Add salt and pepper to taste. Cook together on top of stove for 20 minutes. This can Be made ahead of time, eaten as is with fresh Italian bread or made into Panecotta.