Apulian pancotto with potatoes and fava beans is an ancient recipe that our grandparents cooked with many good vegetables and then added stale bread to the pot. A recovery recipe. You should know that in Apulia everyone made bread at home, not just one loaf, but four or five to provide for the family’s nourishment for a few weeks. When the bread became hard, it was used this way, cooking a good, rich, hot, and nourishing pancotto.
However, nothing was wasted, not even a crumb of bread.
- Difficulty: Easy
- Cost: Inexpensive
- Portions: 4/5
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 9 oz dried fava beans
- 3 potatoes (medium)
- 1 onion
- 1 clove garlic
- to taste parsley
- 2 tomatoes
- to taste wild fennel
- 7 oz savoy cabbage
- to taste salt
- to taste extra virgin olive oil
- 2 slices stale bread (per person)
Tools
- Bowl
- Pot
- Slotted Spoon
Preparation
First, soak the fava beans overnight in a bowl covered with water.
Then, cook the fava beans separately in the pressure cooker covered with water for about forty-five minutes, while normally it would take more than an hour.
Put all the vegetables in a pot of cold water. The peeled potatoes cut into large pieces, garlic, parsley, tomatoes, onion, and wild fennel to boil.
Then, drain the cooked fava beans and add them to the vegetables. Cut the stale bread into large slices divided into pieces and put it in the pot. Cover with the lid.
Turn up the heat and when the lid lifts from the boiling, turn off the stove and use the slotted spoon to gather the pieces of soaked bread and place them on the plates.
Also add the vegetables to the plates and finally drizzle a little extra virgin olive oil on top.
Enjoy the Apulian pancotto with potatoes and fava beans hot as it was once made to relive the same emotions.
Finally, these ancient Apulian recipes return to the new modern kitchen.
Tradition of simple but healthy dishes that are good for you.
Rather than eating ready-made foods
Apulian Pancotto with Potatoes and Fava Beans Ancient Recipe Passed Down
The recipe for Apulian pancotto with potatoes and fava beans is also considered a poor recipe. However, it should be considered a true specialty.
For this recipe, it’s recommended to find a bread similar to Apulian bread, which is well-leavened and does not have much crumb like buns.
Wild fennel gives a rather unique flavor to the pancotto. Some also add other vegetables like savoy cabbage, chard, etc.
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