Pancotta

• 3 tablespoons extra virgin olive oil
• 3 garlic cloves, minced
• 1/4 cup chopped fresh parsley leaves
• 1 dried hot chile, stemmed and crumbled, optional
• 4 thick slices Italian bread, cut into 1-inch cubes
• 5 cups beef, chicken, or vegetable stock, preferably homemade (page 160 or 162), or water
• Salt and black pepper to taste
• Freshly grated pecorino Romano or Parmesan cheese, to taste

1. Place the oil in a large saucepan over medium heat.
2. Add the garlic, parsley, and chile if using and cook, stirring constantly, until fragrant, about 1 minute.
3. Add the bread and cook, stirring occasionally, until it turns golden, about 5 minutes.
4. Pour the stock into the saucepan and simmer, uncovered, for 30 minutes; the mixture should be quite thick.
5. Season with salt and pepper, then serve warm or at room temperature with the freshly grated cheese.

extra virgin olive oil, garlic, parsley, hot chile, italian bread, beef, salt, freshly grated pecorino

Taken from www.epicurious.com/recipes/food/views/pancotta-385836 (may not work)