Pancotto is a very simple dish made with bread and tomato sauce, typical of poor Italian cuisine. It reminds me a lot of my mom; she used to make pancotto for me and herself when she wanted to recall her childhood.
Fortunately, the ingredients for pancotto are so simple and tasty that when I prepare it, the whole family enjoys it. If you like recipes that use up stale bread, I also recommend
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 372.41 (Kcal)
- Carbohydrates 48.69 (g) of which sugars 2.53 (g)
- Proteins 11.51 (g)
- Fat 15.33 (g) of which saturated 3.47 (g)of which unsaturated 2.03 (g)
- Fibers 4.40 (g)
- Sodium 1,879.23 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 slices bread (preferably loaf or similar)
- 14 oz tomato pulp
- 2 cups water
- to taste salt
- 1 clove fresh garlic
- 1 bunch parsley
- 2 tablespoons extra virgin olive oil
- to taste pecorino romano
Tools
To prepare pancotto, no special tools are needed. Just a good non-stick pot for cooking and a cutting board to break the stale bread.
- 1 Cutting Board Wenko
- 1 Pot Moneta
PREPARATION
The steps to make pancotto are few and very simple. First, put oil, minced garlic, and chopped chili in a saucepan and sauté. When the garlic is golden, add the tomato pulp and adjust the salt; while the sauce begins to cook, cut the slices of bread and add them to the sauce over the heat, add the water and stir occasionally to mash the bread well. After about five minutes, add the minced parsley and continue cooking the pancotto for a total of about 12 minutes. You’ll know the pancotto is ready when the bread is practically indistinguishable from the sauce.
NOTES
Serve the pancotto hot and with a sprinkle of pecorino to enhance its flavor.
If you liked the recipe or have questions, feel free to comment here or on social media: Facebook, Pinterest, Instagram and Twitter.
If you liked the recipe or have questions, feel free to comment here or on social media: Facebook, Pinterest, Instagram and Twitter.
