Toasted Bread with Broccoli: Pancotto con Broccoli

Ingredients

• 1 inch day-old peasant bread italian cut into 1-inch chunks
• 3.5 pounds broccoli 
• 4  garlic cloves thinly sliced
• 2 tablespoons olive oil extra-virgin for garnish
• 4 servings parmesan grated for garnish
• 1  chile pepper red cut in half
• 4 servings salt 

Equipment

• frying pan
• sauce pan
• ladle

Directions

1. Bring 8 quarts water to a rolling boil and add 2 tablespoons salt.
2. Add the broccoli and cook until tender, about 6 minutes.
3. Drain, reserve the cooking liquid and set aside.
4. In a 12-inch saucepan, heat the olive oil until hot but not smoking.
5. Add the garlic and chile pepper halves and cook until soft and light golden brown, about 5 minutes.
6. While the garlic and pepper cook, cut the drained broccoli into small florets, about 1/2-inch each.
7. Add the bread to the pan with a few ladles of reserved broccoli water. Then add the broccoli, season with salt and simmer 4 to 5 minutes.
8. Garnish with extra-virgin olive oil and grated Parmesan.
9. Serve very hot.