Why not? This one was certainly a filling and hearty dish accompanied with multi-vegetable tossed salad. Our salad had 3 colors of heirloom carrots, 2 colors of bell pepper, celery, radishes, shaved fennel, Persian cucumber, roasted beets, avocado cubes and assorted olives. Green leaf lettuce, hearts of romaine and radicchio filled out the salad nicely. Served with Thousand Island Dressing it was a substantial side dish.
The Broccoli Rabe, Pancetta and Parmesan Bread pudding used a loaf of Semolina Bread for a great texture and produced a filling entree! I used uncured Pancetta and truly liked it better than the ofttimes too salty cured version. Will be seeking this ingredient for more uses!
Without further ado here’s the recipe:
Broccoli Rabe, Pancetta and Parmesan Bread Pudding
1 tablespoon olive oil
2 cloves garlic thinly sliced
1/2 teaspoon crushed red pepper flakes
1 bunch broccoli rabe trimmed, cut into 1/2″ pieces blanched
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
6 large eggs
1 1/2 cups whole milk
1 loaf semolina bread cut into 1″ pieces (about 8 cups)
1/2 cup grated Parmesan cheese
2 tablespoons grated Parmesan cheese
6 thin slices pancetta
1 teaspoon Italian seasoning
Preheat oven to 350°F. Saute garlic and red pepper flakes in oil in a large skillet over medium heat 30 seconds. Add well drained broccoli rabe; season with salt and pepper. Cook till heated through and wilted, allow to cool slightly.
Whisk eggs, milk, salt, pepper and Italian seasoning in a large bowl to blend. Add broccoli rabe mixture, bread, and 1/2 cup Parmesan; toss to combine. Transfer to a 1 1/2-quart baking dish. Top with pancetta and 2 tablespoons Parmesan.
Bake pudding until puffed and lightly browned, and set in the center, 45-55 minutes.
Let sit for 5 minutes before serving.
Description: “Cubes of Semolina Bread make this a hearty main dish with a salad for dinner or a great brunch side dish.”
Source: “Adapted from Epicurious”
Eat Well…Be Well!