Tomato pancotto is a traditional dish of Italian peasant cuisine. Made with dry whole wheat bread, garlic, bell peppers, bay leaves, tomato puree, and vegetable broth, it is a very tasty and nutritious comfort food. Its origin dates back to ancient peasant recipes, when leftover bread was used to create a tasty and complete dish. This pancotto is typical of the Lazio region and represents a hearty and flavorful first course, suitable for cold winter evenings.
Lightly toast the sliced bread in the oven, then rub it with 2 cloves of garlic
Pour the oil into a pan, add the washed, cleaned, and chopped bell peppers, the bay leaves, let them brown, then add the tomato puree, season with salt and chili powder
Cook for a few minutes over a fairly high heat, add the bread pieces, broth to cover, and let it simmer slowly for about half an hour with the lid on
When it has acquired a rather 'mushy' consistency, season with the remaining chopped garlic and parsley and serve
Large pan
Wooden spoon
Italia, Lazio
| Energy (kcal) | 205.25 |
| Carbohydrates (g) | 36.4 |
| of which Sugars (g) | 13.75 |
| Fat (g) | 1.71 |
| of which Saturates (g) | 0.43 |
| Protein (g) | 7.71 |
| Fiber (g) | 11.2 |
| Sale (g) | 0.31 |
