In style, this Roman recipe resembles a panada, or layered bread soup. Broth, vegetables, and bread are stacked in a heavy pan and baked in the oven until the bread absorbs most of the broth. The cakey mixture is then eaten with a spoon. The pleasantly bitter curly endive (sometimes known as chicory) can be replaced by escarole.
4cupsmeat or vegetable broth
2 large headscurly endive, well rinsed and chopped
In a wide, heavy saucepan with a tight-fitting lid, bring the broth to a boil. Add the chopped greens and wilt them quickly, then cover the greens with the bread slices in a single layer. Remove from the heat, cover the pan, and place in the ov