Panna Cotta
You can use traditional escarole or spinach to make this Italian classic.
Panna Cotta
Ingredients
- 1 large head of escarole or 2 bunches of spinach rinsed and chopped
- 1 large yellow onion chopped
- 2-3 cloves of garlic minced
- 3 tablespoons of olive oil
- 1 cup of cooked cannellini beans
- ½ cup vegetable broth
- Salt and pepper
- 2-3 cups of Italian or sourdough bread cubed
- ½ cup parmesan cheese
Instructions
- Preheat oven to 350°F.
- Saute onions and garlic in olive oil until soft.
- If using fresh escarole, remove core, chop leaves roughly and boil in salted water until tender, then add to onions.
- If using spinach, no need to boil, simply add spinach to onions and stir until wilted.
- Add beans and ½ cup of vegetable broth to make a slightly soupy mixture.
- Add salt and pepper to taste.
- In a lightly oiled 9 x 13 baking dish, spread ½ of the cubed bread to cover the bottom.
- Spoon onions, greens and bean mixture over bread.
- Sprinkle with ¼ cup parmesan cheese.
- Cover with top layer of cubed bread and sprinkle generously with parmesan cheese.
- Bake for 20-30 minutes until cheese is slightly browned.
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