Pancotto
What can I say about this dish? I think that I have already told you in my introduction (nonna Zita) that most of my cooking has been inspired by her; a very practical and loving grandmother.
She had many mottos about her cooking, one of them was “never throw away food especially bread”. So any left over bread was either given to the farm animals or used for cooking. One of the dishes that stale bread was put to good use the Pancotto (pan=bread, cotto=cooked). It was best served on cold winter days when the warmth of the food made you even happier to be home from school and ready to help nonna in her chores, but it was also good at room temperature if you found some leftover after you came in from your chores.
For 4 persons – you only need:
- 5 slices of Italian bread ( best if slightly toasted )
- 3-4 cloves of garlic
- 5-6 basil leaves
- 2 medium size ripe tomatoes
- 1 large white onion
- 1-2 cups beef or vegetable broth
- salt and pepper as needed
- ½ cup extra virgin olive oil
- all the ingredients chopped up in small pieces.
In a pot big enough to contain all the ingredients, you start with the oil, garlic, onion, tomatoes and salt and pepper, cook until sautè ( very lightly browned ), now add the chunks of bread and stir for a few seconds. Add the broth and the basil and let it simmer until reaching a smooth almost cream, stirring often. Taste for flavour and adjust the salt and pepper to your liking. When serving always sprinkle with fresh basil.
Today this dish is also served lukewarm in a small bowl as antipasto.
