Bread Soup (Pancotto)
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A classic soup of Italy in the past, when nothing was
wasted, that represented nourishment. Today, Pancotto,
the most widespread of all soups, is always made
with local country bread and other ingredients.
Ingredients:
- 3 cups stale Rustic Country or Paesano Bread crumbs
- 5 Tbsp extra-virgin olive oil
- 3 garlic cloves, chopped
- 2 Tbsp chopped parsley
- 1/4 tsp dried, crushed chile pepper flakes
- 7˝ cups (60 oz) chicken or beef stock (or a combination), heated
- Pecorino Romano cheese, freshly grated
- Salt and freshly ground pepper, to taste
Directions:
Use a food processor, or cut the stale bread into very small pieces. In a
5-quart covered pan, sauté the garlic, parsley, and pepper flakes in the olive
oil for 30 seconds.
Add the bread and cook, stirring frequently for 3–4 minutes, until the bread
begins to turn pale brown. Add the heated stock, and simmer for 30 minutes
in a covered pan. Sprinkle with a generous amount of the Pecorino Romano cheese,
and season to taste.
Makes 8 - 10 servings
Per 8.6-oz serving: 211 calories; 32% calories from fat; 7.6g total fat;
1g saturated fat; .54mg cholesterol; 496mg sodium; 31g total carbohydrates;
6g protein
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