Puglian Pancotto

Puglian pancotto is the essence of cucina povera, the cuisine that knows how to transform simple ingredients into a dish rich in flavour and tradition. In this recipe, stale bread meets turnip tops and potatoes to create a warm and comforting soup, where our Tradizione extra virgin olive oil plays a fundamental role: it enhances the flavours of the ingredients and adds that touch of elegance that only a quality oil can provide.

A recipe that tells the wisdom of Puglian grandmothers, capable of wasting nothing and creating memorable dishes with what the land offers. Pancotto is the ultimate comfort food, perfect for winter evenings when body and soul seek the warmth of authentic flavours.

INGREDIENTS (for 3 people):

• 400 g turnip tops
• Approx. 250 g stale bread
• 2 medium potatoes
• One clove of garlic
• Salt, pepper
• Extra virgin olive oil to taste

PREPARATION:

1. Sauté a clove of garlic in a drizzle of extra virgin olive oil.
2. Add the diced potatoes, the turnip tops previously cleaned of the tougher stem parts, and the crumbled stale bread. Season with salt and pepper. Let it brown slightly, then cover everything with hot water.
3. Cook with the lid on until the vegetables are tender, for about 30 minutes. Remove the lid and let the remaining water reduce a little, depending on how brothy you want the soup to be.
4. Serve immediately, if desired, inside a loaf of bread with the central crumb removed, and a drizzle of extra virgin olive oil.