Sauté the garlic clove in the evo oil.
Add the broth and heat it for a few minutes.
Combine the gluten-free bread in pieces, adjust with salt and pepper, and let it absorb the liquid without becoming a mush.
Pour the pancotto into two bowls.
Break an egg into each bowl and let it cook steamed by covering with a lid.
Finish with grated parmesan, pepper, and, if necessary, more salt. Optional: add the poached egg before turning off the heat.
Saucepan
Lid
Bowls
Italy
| Energy (kcal) | 89.47 |
| Carbohydrates (g) | 8.99 |
| of which Sugars (g) | 0.33 |
| Fat (g) | 3.62 |
| of which Saturates (g) | 2.07 |
| Protein (g) | 5.55 |
| Fiber (g) | 0.58 |
| Sale (g) | 0.4 |
