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Pane Cotto

CALORIES PER SERVING
  • VEGETARIAN
  • PESCETARIAN
  • VEGAN
  • DAIRY-FREE
  • NO ADDED SUGAR

The peasant cuisine is often called poor because it is made with simple and cheap ingredients. It shouldn't, however, be overlooked. The recipe is rooted in tradition and teaches us how to re-purpose the raw materials linked to the local territory. This is a recipe from Puglia that originated as a way to use stale bread that was in abundance at a time when wood-fired ovens were public and could not be used daily. 

It's a full-bodied dish made with what's available to farmers. Consequently, it's subject to numerous variations. In ours, you will find turnip greens, potatoes, tomatoes, and, of course, the typical Apulian bread. In fact, these few ingredients are enough to create an authentically genuine and nutritious dish, capable of warming the heart of past and future generations.

INGREDIENTS

1/3 loaf Pugliese style bread, roughly broken
6 potatoes, diced
4 cups cime di rapa (turnip greens), ruined leaves and fibrous stalks removed, roughly chopped
1 cup cherry tomatoes, halved
2 garlic cloves, minced
Water
Extra virgin olive oil (Olivaio)
Salt
Pepper

Directions

  1. Heat a drizzle of oil in a large saucepan and briefly fry the garlic; add potatoes, tomatoes, and turnip greens
  2. Add the roughly broken stale bread with your hands and mix well; pour water into the pot until all the ingredients are covered; season with salt
  3. Cook over medium heat for 40 minutes, stirring occasionally, then remove the lid, slightly raise the flame and cook for another 20 minutes or until the liquid has almost completely dried (you can leave the more or less soupy based on your preference)
  4. Season with a drizzle of extra virgin olive oil (EVOO) and fresh pepper and serve