Apulian Pancotto

Ingredients

* Switch between cup/oz and g/ml in Account Settings*

• Durum Wheat Bread Durum Wheat Bread 5 stale slices 5 stale slices
• Yellow Onion Brown Onion 3 3
• Garlic Garlic 1 clove 1 clove
• White Potatoes White Potatoes 3 3
• Rapini Rapini 80g 2 cups
• Sun Dried Peppers Sun Dried Peppers 6 6
• Red Chili Flakes Crushed Chillies 1 tsp 1 tsp
• Extra Virgin Olive Oil Extra Virgin Olive Oil to taste on taste
• Table Salt Table Salt to taste on taste

Instructions

1. 1.Peel the onions and cut into quarters. Peel the potatoes and cut into half, then into medium largechunks. Discard any tatty rapini leaves and wash them.
2. 2.In a large pot, bring the water to a boil, add the quartered onions and 5 minutes later the potatoes. When the potatoes are half cooked, put the rapini into the pot.
3. 3.While the potatoes are cooking, prepare the sun-dried peppers garnishment: cut them in halves lengthwise, remove the seeds and cut in half widthwise a keep them aside.
4. 4.When rapini is soft but not overcooked, roughly chop the stale bread into large pieces and let it soak in the pot with all other ingredients for 1-2 minutes, then drain all in a colander.
5. 5.Finely chop the garlic and fry it in abundant olive oil until slightly golden (with some red hot chili pepper to your taste).
6. 6.Meanwhile, quickly fry the sun-dried ´Cruschi´ peppers in hot oil (160°C) to make them crispy but be very careful not to burn them.
7. 7.Mix the drained "Pancotto" with the garlic spicy oil, serve and garnish with the crispy peppers.

Nutritional Information

• Calories:
  576
• Fat:
  6g
• Sodium:
  1087mg
• Carbs:
  113g
• Sugar:
  15g
• Protein:
  18g