Grandma’s pancotto recipe is a dish that embodies all the simplicity of a humble but tasty recipe. To make pancotto, my grandma would first prepare a rich vegetable broth, then put in the stale bread, cook it for a few minutes, and finally serve it with plenty of grated cheese and a drizzle of olive oil.
Nothing simpler for a leftover first course, perfect for the cold autumn and winter days. Grandma’s pancotto recipe is enjoyed by small children and everyone in the family, as it is a dish that unintentionally evokes many comforting memories. A bit like the delicious pappa al pomodoro.
- Difficulty: Very easy
- Cost: Very cheap
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 11 oz stale bread (coarsely chopped)
- 6 cups water (1 liter and 400 grams)
- 1.75 oz pecorino cheese (or parmesan or grana padano)
- 1/2 carrot, celery stalk, onion (coarsely chopped)
- 1 tsp fine salt (or as needed)
- to taste olive oil and black pepper (or chili powder or fresh chili)
Preparation
In a large pot, add 4 tablespoons of olive oil and sauté the coarsely chopped vegetables for 3 minutes.
Pour the water into the pot, add the grated cheese, the salt, and once it starts boiling, let the broth cook for 15 minutes.
Meanwhile, cut the bread into coarse pieces and once the boiling time has passed, add it to the vegetable broth. Lower the heat a bit and let it cook for another 15 minutes. Stir occasionally to prevent sticking.
Turn off the heat and let the pancotto rest in the pot for 5 minutes. Serve the portions with a drizzle of olive oil, a sprinkle of grated cheese, and if desired, ground black pepper or chili.
