Pancotto Pugliese
A comforting Apulian peasant soup of stale rustic durum wheat bread simmered with potatoes, seasonal leafy greens, and fruity olive oil.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 420 kcal
Equipment
- •Large heavy-bottomed pot
- •Chopping board
- •Chef's knife
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 15 g
- carbs
- 64 g
- fibre
- 7 g
- protein
- 11 g
- calories
- 420 kcal
Instructions
- 1
Peel the potatoes and cut them into bite-sized cubes.
- 2
Wash the leafy greens thoroughly in cold water and slice them into ribbons.
- 3
Place the water, potatoes, tomatoes, garlic cloves, bay leaf, and salt into a large pot.
- 4
Bring the water to a boil over medium-high heat.
- 5
Lower the heat to medium and simmer for ten minutes until the potatoes start to soften.
- 6
Add the chopped greens to the pot and cook for six to eight minutes until tender.
- 7
Add the stale bread cubes to the boiling broth, pushing them gently beneath the liquid.
- 8
Simmer for three to four minutes until the bread has softened through without falling apart completely.
- 9
Remove the pot from the heat and take out the bay leaf.
- 10
Ladle the bread, vegetables, and aromatic broth into warm shallow bowls.
- 11
Drizzle each portion generously with extra virgin olive oil and finish with chilli flakes if desired.
Chef's tips
Always use dense, crusty durum wheat bread that can hold its shape when wet rather than soft sandwich bread. Stagger the cooking times so that the potatoes and greens soften before the bread is added. A peppery, high-quality extra virgin olive oil added raw at the table is crucial to finish the dish properly.
Ingredient substitutions
- Pane di Altamura (durum wheat bread) → crusty sourdough or country loaf with a firm, dense crumb
- wild chicory → Swiss chard, escarole, or cime di rapa (turnip tops)
Storage
Store leftovers in an airtight container in the fridge for up to two days, noting that the bread will soften further and absorb more liquid.
Reheating
Reheat gently in a saucepan over medium-low heat, adding a splash of water to loosen the broth.
Common mistakes to avoid
- •Using soft white sandwich bread, which disintegrates immediately into an unappetising paste.
- •Adding the bread too early, causing it to overcook and absorb all liquid before the vegetables are done.
- •Skimping on the finishing olive oil, which provides the primary richness and aroma.
Serving suggestions
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