Pancotto with potatoes is a traditional dish of Italy's peasant cuisine. Made with stale bread, potatoes, meat broth and flavored with garlic, olive oil and chili pepper, it is a simple and tasty dish.
Peel the potatoes and cut them into slices; clean the arugula
Bring one liter of meat broth to a boil with the garlic and the chili pepper (remove its seeds if you do not like it too spicy); then remove the garlic and the chili and cook the potatoes, after 10-15 minutes add the arugula as well
As soon as the potatoes are cooked, add the coarsely broken bread and let it heat through, stirring
Be careful not to leave the bread on the heat for too long because it must not become too soft
Serve piping hot, after seasoning with a drizzle of extra-virgin olive oil
Pan
Wooden spoon
Knife
Italy
| Energy (kcal) | 77.69 |
| Carbohydrates (g) | 16.1 |
| of which Sugars (g) | 0.65 |
| Fat (g) | 0.26 |
| of which Saturates (g) | 0.08 |
| Protein (g) | 3.06 |
| Fiber (g) | 1.17 |
| Sale (g) | 0.36 |
