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BROCCOLI PANCOTTO
12 ounces dense country-style French bread, cut into 1-inch cubes
1/3 cup olive oil
3 small dried chilies (such as chiles de árbol*)
2 large garlic cloves, flattened, peeled
2 1/2 pounds broccoli, cut into florets (about 8 cups)
1 cup water
1 1/2 teaspoons coarse sea salt
Preheat oven to 450°F, place bread cubes on baking sheet and bake until bread is lightly toasted, set aside.
Heat oil in heavy large deep skillet over medium heat. Add chilies and garlic and sauté until fragrant, add broccoli florets, 1 cup water, salt, and toasted bread cubes, toss to coat and cook uncovered, tossing often until bread absorbs water and broccoli is crisp-tender. Season to taste with salt and pepper, transfer to bowl and serve. Makes 8 servings
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