Tuscan Pancotto

Name: Tuscan Pancotto
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Stale bread 9 oz; Parmigiano Reggiano PDO cheese (to grate) 4 spoonfuls; Garlic 1 clove; Water 4 ¼ cups; Extra virgin olive oil 4 spoonfuls; Salt to taste; Extra virgin olive oil to taste; Parmigiano Reggiano PDO cheese to taste; Black pepper to taste

Lactose Free
Vegetarian

Difficulty: Very easy
Prep time: 10 min
Cook time: 15 min
Serving: 4 persone
Cost: Very low

PRESENTATION

Recipe by
Diletta Secco

The Tuscan pancotto is a nutritious and genuine first course that originates as a traditional farmer's leftover recipe: the main ingredient, in fact, is stale bread which, with a few simple steps, is transformed into a hearty soup with a rich and full-bodied flavor. The enveloping consistency of this specialty is achieved by cooking the bread until it becomes soft and almost creamy, then flavored with the addition of extra virgin olive oil, grated Parmesan cheese, and garlic. Like the famous pappa al pomodoro, ribollita, or panzanella, pancotto is a anti-waste recipe that allows you to use up leftover bread (the original version features the typical unsalted Tuscan bread)... it can also become a great last-minute dinner idea when you have little time and want to bring a comforting and appetizing dish to the table!

Also, discover these tasty variations of pancotto:

INGREDIENTS

Stale bread 9 oz (250 g)

Parmigiano Reggiano PDO cheese 4 spoonfuls - (to grate)

Garlic 1 clove

Water 4 ¼ cups (1 l)

Extra virgin olive oil 4 spoonfuls

Salt to taste

To serve: Extra virgin olive oil to taste; Parmigiano Reggiano PDO cheese to taste; Black pepper to taste

Preparation

How to prepare Tuscan Pancotto

To prepare the Tuscan pancotto, cut the stale bread first into slices 1 and then into cubes 2. Bring the water to a boil in a pot, then salt it and add the bread 3.

Add a clove of garlic 4 and stir 5. Cook for about 15 minutes or until the bread has softened. After this time, turn off the heat and season with the oil 6.

Flavor with the grated Parmesan cheese 7 and stir one last time 8. Plate and garnish with more grated Parmesan cheese 9.

Finally, finish with a drizzle of oil 10 and a grind of pepper 11. Your pancotto is ready to be enjoyed 12!

Storage

It is recommended to consume the Tuscan pancotto as soon as it is ready; if necessary, you can store it in the refrigerator, in a closed container, for a maximum of 1-2 days.

Tip

The Tuscan pancotto is a versatile recipe that lends itself to many interpretations based on tastes and regional traditions: you can enrich it with vegetables like Swiss chard or kale, or with legumes or even beaten eggs.

For a more intense flavor, you can replace the water with meat broth.

For the translation of some texts, artificial intelligence tools may have been used.