Pan cotto Sicilian style, Grandma’s recipe that is part of the many economical dinner recipes our Mediterranean tradition can boast, like pappa al pomodoro. The pan cotto with tomato is a traditional and typical dish of Sicilian cuisine, one of the many peasant recipes, perfect for using up leftover bread that our grandmothers used to make for us as children. My grandmother in particular prepared a pan cotto with tomato and onion that was a real delight, a special treat enriched with plenty of grated pecorino. Of course, if you prefer pan cotto with Parmesan, which has a milder flavor, you can always make it. We’ve made many recipes to use up stale bread, from Toscana panzanella to baked stale bread meatballs with smoked provola, not to mention stale bread fritters with melting center and sweet stale bread fritters, plus many savory bruschetta recipes, but the pan cotto my grandmother made I had not yet published, so I decided to make it now in these early autumn days to give you a delicious little comfort. For this recipe you can use regular passata, a homemade tomato sauce, diced canned tomatoes or peeled tomatoes; in the latter case be sure to mash them well. Besides that you’ll need some good stale bread, preferably homemade, good olive oil and little else! Let’s go to the kitchen now and prepare together the best pan cotto with tomato in the world, but first I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).

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