Pane Cotto / Pancotto
An rustic Italian dish from the Cucina Povera tradition: stale bread cooked with wild greens, a touch of tomato, garlic and stock, finished with parmesean cheese. It can be served many different ways. Check the recipe notes for variations.
Servings: 2 servings
Calories: 463kcal
Cost: 2
Equipment
- 1 3 quart soup pot
Ingredients
Panecotto
- 1 large clove garlic
- 2 tablespoons mild olive oil 1 oz
- 2 tablespoons extra virgin olive oil or similar, plus more for serving `1 oz
- ¼ teaspoon kosher salt plus more to taste
- 4 oz high quality stale bread cubed
- ½ cup tomato puree 4 oz
- 1 cup homemade chicken stock
- 1 pinch crushed red pepper flakes optional
- 4 -8 oz fresh wild greens a mix of bitter and sweet greens
Serving
- Fresh ground black pepper for serving, to taste
- 2 oz Parmigiano Reggiano or pecorino cheese to taste
- 1 small Russet potato, cooked white beans or chickpeas baked, peeled and cubed (optional)
Instructions
- Bring 3 quarts of lightly salted water to a boil.
- Cut the greens into pieces that will fit on a spoon, trying to keep their character as much as possible.
- Blanch the greens for 30 seconds at a rolling boil to wilt them and ensure they cook up nice and tender. Remove, rinse with cold water, squeeze dry and reserve. It's ok if there's some residual water in them.
- Wipe the pan clean and add the oil and sliced garlic. Cook the garlic on medium heat until golden brown, add the crushed red pepper flakes off the heat, stir, then add the greens and bread and a pinch of salt. Stir to halt the cooking of the garlic.
- If you want to add potatoes or beans, add them now.
- Add the stock and tomato puree, bring to a boil, then turn the heat to low, cover and simmer for 10 minutes. Stir it once or twice.
- Turn the heat off and allow the bread to soak up the residual liquid, then taste and adjust the seasoning for salt and chili until it tastes good to you.
Video
Notes
- After numerous trials at home, I've found I enjoy a much larger percentage of leafy greens than most recipes call for. Anywhere from 4-8 oz is a decent range.
- As you can see in the images, if some of the bread breaks apart it's fine. You Tube Videos online often show it being served as a bowl of mush like polenta, some as a soup.
- To reheat the mixture the next day, heat it slowly in a covered pot.
- Try topping it with a fried egg for breakfast.
- Crumbled sausage is a nice addition, or you can cook pancetta in the pan before adding the garlic.
- In the growing season I'll add other alliums, like green garlic or garlic scapes.
Nutrition
Serving: 8oz | Calories: 463kcal | Carbohydrates: 41g | Protein: 21g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 23mg | Sodium: 997mg | Potassium: 591mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1888IU | Vitamin C: 12mg | Calcium: 397mg | Iron: 4mg