Pancotto with potatoes and arugula is a traditional dish of Apulian cuisine. Made with stale rustic bread, yellow-fleshed potatoes, fresh arugula and seasoned with garlic, extra-virgin olive oil and sea salt, this dish is simple to prepare but rich in authentic flavors.
Peel the potatoes, cut them into chunks and boil them in 150 cl of cold salted water
10 minutes before the end of cooking add the washed arugula, roughly torn by hand
At the last moment add the bread pieces and, as soon as they have softened, drain everything and season with a quick sauté of oil, crushed garlic and chili pepper prepared at the moment
Italy, Puglia
| Energy (kcal) | 109.46 |
| Carbohydrates (g) | 17.52 |
| of which Sugars (g) | 1.12 |
| Fat (g) | 3.12 |
| of which Saturates (g) | 0.46 |
| Protein (g) | 2.8 |
| Fiber (g) | 2.11 |
| Sale (g) | 0.1 |
