{"id":7221,"date":"2016-10-11T18:32:19","date_gmt":"2016-10-12T01:32:19","guid":{"rendered":"https:\/\/www.marialiberati.com\/?p=7221"},"modified":"2016-10-11T18:32:19","modified_gmt":"2016-10-12T01:32:19","slug":"celebrating-autumn-with-a-pane-cotto-recipe","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2016\/10\/11\/celebrating-autumn-with-a-pane-cotto-recipe\/","title":{"rendered":"Celebrating Autumn with a Pane Cotto Recipe"},"content":{"rendered":"

Autumn is a second spring when every leaf is a flower.<\/strong>
\nAlbert Camus <\/strong>
\n\"\"
\ncopyright 2016 Maria Liberati\/Art of Living, Prima Media,Inc.
\nOne\u00a0 day\u00a0 of the\u00a0 week was always reserved for bread baking in most homes in Italy. From sunrise the loaves were kneaded and then left to rest and rise! The bread would be eaten all week and used and reused in so many delicious ways….
\nBruschetta makes use of crusty bread that is day old..but it has become a new,\u00a0 almost chic thing to make with so many ingredients. Years ago, Pane Cotto (literally means cooked bread) was invented as a recipe to make use of crusty day old bread.\u00a0 And it too, is becoming fashionable to make.
\nToday, with the chill of Autumn here, Pane Cotto comes to mind..a dish that soothes the stomach and the soul..and takes away the chill of Autumn. This is a traditional soup from Abruzzo. The Tuscan version is known as Acquacotto and is similar. Either way they are sure to become one of your favorite comfort foods for a chilly autumn evening.
\nFirst get some authentic, crusty, day old bread\u2026\u2026
\n\"\"
\n 
\n 
\n 
\nPane Cotto<\/strong>
\n1\/2 lb cauliflower (florets only)
\n2 ounces pancetta (optional)
\n1\/2 medium onion
\n1\/4 lb carrots
\n1\/4 lb celery
\n1\/2 lb potatoes
\n1\/4 lb fresh zucchini
\n1\/4 lb white beans
\n1\/2 lb of red, ripe tomatoes
\n1\/2 cup extra virgin olive oil
\n1 lb of crusty day old bread
\n2 garlic cloves
\npinch of thyme
\nmarjoram
\npinch of red pepper
\nsage leaf
\nSoak white beans overnight. Cook them in 8 cups boiling water with\u00a0 1 tblsp olive oil, garlic cloves, sage leaf, cook till beans are tender but still al dente.
\nWash remaining veggies and peel and cut into large cubes. In a large frying pan, place in pancetta and onion chopped finely. add in chopped veggies and saute for 10 minutes. Add in tomatoes that have been seeded and cut and lastly add in white beans\u00a0 with cooking water. Cook till veggies are tender.
\nCut bread into large cubes. Place under broiler till golden and crusty.\u00a0Place soup in large soup pot and place in bread. Let sit for an hour. reheat to medium heat and serve boiling hot.
\nFor more \u00a0great recipes get your copy of the book selected as The Best Italian Cuisine Book in the USA- The Basic Art of Italian Cooking: Holidays & Special Occasions<\/a>-2nd edition
\n 
\n\"cover1_thumb.jpg\"<\/a>
\nIf you are in and around the Philadelphia area this month, I will be doing a few appearances\u00a0 in the month of October\u00a0 in the city of Brotherly Love\u2026 look forward to sharing some samples with you and meeting you!
\nStop by to see me at:
\nThe Philly Food and Wine Show on October\u00a0 21<\/span><\/span>,22 and 23rd at the Valley Forge Casino in King of Prussia Pa. I will be sampling recipes and signing books at my booth and on stage on Saturday<\/span><\/span> at 11 AM<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Autumn is a second spring when every leaf is a flower. Albert Camus copyright 2016 Maria Liberati\/Art of Living, Prima Media,Inc. One\u00a0 day\u00a0 of the\u00a0 week was always reserved for…<\/p>\n","protected":false},"author":1,"featured_media":7213,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[26,27,7,30,42,31,11],"tags":[2282,2283,975,1939,2284,2285,1904,1168,1971],"class_list":["post-7221","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-abruzzo","category-caro-diariodear-diary","category-cucina","category-cucina-povere","category-culinary-art","category-la-dolce-vita","category-recipes","tag-autumn-soup-recipes","tag-award-winning-journalist-maria-l","tag-celebrity-chef-maria-liberati","tag-culinary-expert-maria-liberati","tag-easy-autumn-recipes","tag-easy-italian-soup-recipes","tag-gourmand-world-award-winner-maria-liberati","tag-pane-cotto","tag-pbs-tv-show-host-maria-liberati"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/7221","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/comments?post=7221"}],"version-history":[{"count":0,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/7221\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/"}],"wp:attachment":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/media?parent=7221"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/categories?post=7221"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/tags?post=7221"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}