Pancotto all'olio di oliva Evo

Pancotto all'olio di oliva Evo

One of the typical dishes of the southern and Apulian peasant cuisine in particular is Pancotto all'olio di oliva Evo. "It was, as it is also now, a simple dish, of the peasant tradition, but very tasty" - as we say at Oleificio Lovascio our customers. In fact, the same culture of those times did not foresee that a single crumb of food was wasted to feed itself and precisely for this reason that two of its main ingredients are stale bread and olive oil, the only true luxury good present in homes. peasant.

Its origins are lost over time, but this dish has always been linked to its territory and the history of its land, to the work and savings of those families who dedicated themselves every day to working the fields.

Ingredients and preparation

At the base of this recipe is stale bread, about 500g of which are needed. Then you have to buy, but if harvested they taste much better, one and a half kilograms of vegetables including cabbage, turnip greens, chard, rocket and wild fennel. Finally we will need 4 or 5 potatoes, 2 courgettes, cherry tomatoes, two cloves of garlic, salt and lots of extra virgin olive oil Evo.

To start, you have to wash, peel and dice the potatoes. Dip them in a pot full of water, together with the two cloves of garlic and bring to a boil. Once you reach the boiling point, immerse the already washed vegetables. Wait for the boiling point again and add the rocket, cherry tomatoes and courgettes. Finally add the stale bread cut into pieces and let it soak to absorb the cooking water to the desired consistency.

Drain all in a colander and let everything drain for 2 minutes. Finally pour everything in a terracotta container and season with a pinch of salt and lots of extra virgin olive oil Evo. You will have prepared an easy, cheap, tasty dish that you will hardly find in restaurants.