Pancotto del Gargano

I’ll describe how to prepare Pancotto del Gargano, a simple and rustic dish typical of Apulian culinary tradition. The recipe may vary slightly from one family to another, but it usually involves the use of simple and genuine basic ingredients.

Ingredients

• 200 g of stale bread (preferably durum wheat bread)
• 1 liter of vegetable broth
• 2 cloves of garlic
• Extra virgin olive oil
• Salt to taste
• Black pepper to taste (optional)
• Vegetables of choice (e.g., chard, chicory, cabbage) to taste
• Chili pepper to taste (optional)
• Grated pecorino (optional)

Preparation

1. Cut the stale bread into small pieces or thin slices.
2. In a large pot, bring the vegetable broth to a boil.
3. Add the vegetables, previously cleaned and chopped; let them cook until tender.
4. Add the pieces of bread to the broth with the vegetables and simmer for about 20-30 minutes, until the bread has almost completely broken down and the broth has thickened slightly. Stir occasionally to prevent sticking to the bottom.
5. In a separate pan, brown the garlic cloves in plenty of extra virgin olive oil. If you like, you can also add some chili pepper.
6. Remove the garlic and pour the flavored oil into the pancotto.
7. Taste and adjust the salt, and if desired, add a pinch of black pepper.
8. Serve hot, with a sprinkle of grated pecorino on top if desired.

Trivia

Pancotto del Gargano is a dish born from the need to reuse stale bread and provide a substantial, calorie-rich meal using few ingredients. It is a recipe that best reflects the philosophy of “cucina povera” typical of many areas of southern Italy. This dish is often enriched with the addition of legumes, such as chickpeas or beans, for greater protein content.