ingredients
Extra virgin olive oil
The pancotto is a very ancient poor food, recycled food made from it two ingredients basics: stale bread and water (or broth). It is then enriched with extra virgin olive oil, vegetables, legumes and spices according to the Italian region where it is made. Due to its consistency and high digestibility, in the past it was mainly a food intended for eating children during weaning and ai old people.
Pancotto is a recipe of northern origin, a first course available in all regions of Italy, with numerous variations based on the type of bread and liquid used, water or broth, and the addition of roasted vegetables or other ingredients. You can flavor pancotton with needles rosemary or sage leaves to give a fresher aroma, but also chilies for a nice spicy note.
You can add a few for a richer and more substantial meal potato cut into pieces; if you have green leafy vegetables to eat, you can add them halfway through cooking. You can replace the water with vegetable or meat broth. The amount of liquid used will affect the end result: if you add too much water, you’ll end up with soupy pancotto; if you can adjust, the bread will be soup tight and creamy.
The bread it must be at least a day or more old: even very hard bread will do well, as it will soften when eaten. Let the pankoto rest for about ten minutes before serving, it will be tastier. You can enrich it if you want crispy baconwith grilled cheese, shrimp or toppings of your choice.
Learn how to make pancotton by following the step-by-step procedure and tips.
How to make Pankoto
Step 1
Step 1
Cut stale bread into slices 1.
Step 2
Step 2
Cut stale bread into slices 1.
Then reduce it to more or less regular cubes 2.
Step 3
Step 3
Place in a large pot 3.
Step 4
Step 4
Then reduce it to more or less regular cubes 2.
Add enough water to cover 4.
Step 5
Step 5
light the fire 5 and cook over medium heat for about 30 minutes or until it turns into a creamy soup with enough done bread. Therefore, the pancotto should be soft, the water should be completely absorbed by the bread.
Step 6
Step 6
Place in a large pot 3.
Cover the pot with a lid 6.
Step 7
Step 7
Stir occasionally 7.
Step 8
Step 8
Add enough water to cover 4.
Salt rule 8.
Step 9
Step 9
Add grated Parmesan on top 9.
Step 10
Step 10
light the fire 5 and cook over medium heat for about 30 minutes or until it turns into a creamy soup with enough done bread. Therefore, the pancotto should be soft, the water should be completely absorbed by the bread.
Transfer the pankoto to separate bowls, drizzle with extra virgin olive oil and serve hot. 10.
storage
Pancotto is great fresh, but you can store it in an airtight container in the refrigerator. 2 days.