Pancotto with potatoes and arugula is a traditional dish from Apulian cuisine. Made with stale homemade 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 salted cold water
10 minutes before cooking, add the washed and roughly torn arugula by hand
At the last moment, add the torn bread, and as soon as it softens, drain everything and season with a sauté of oil, crushed garlic, and chili prepared at the moment
Italy, Puglia
| Energy (kcal) | 85.74 |
| Carbohydrates (g) | 18.01 |
| of which Sugars (g) | 1.19 |
| Fat (g) | 0.23 |
| of which Saturates (g) | 0.04 |
| Protein (g) | 2.89 |
| Fiber (g) | 2.18 |
| Sale (g) | 0.1 |
