Pancotto is a traditional dish of Italian peasant cuisine. Made with stale country-style bread, peeled tomatoes, garlic, yellow bell peppers, bay leaves, chopped parsley, celery, extra-virgin olive oil and salt, it is a simple but very tasty first course. It is also called 'bread soup' and is common in several Italian regions.
In a pan, sauté the garlic in the oil, add the bay leaves, the chopped celery and the peeled tomatoes, season with salt and cook for a quarter of an hour
Remove the bay leaves and add the bell peppers cut into strips to the pan
Finish cooking
Slice the bread, toast it and place it softened in a salad bowl
Dress it with the sauce and sprinkle with freshly chopped parsley
Pan
Wooden spoon
Store in the refrigerator for up to 2 days
A humble dish from the Italian peasant tradition
Italy
| Energy (kcal) | 122.09 |
| Carbohydrates (g) | 25.03 |
| of which Sugars (g) | 2.85 |
| Fat (g) | 0.55 |
| of which Saturates (g) | 0.06 |
| Protein (g) | 4.36 |
| Fiber (g) | 2.96 |
| Sale (g) | 0.25 |
