Cooked Bread: Pancotto Recipe

Name: Cooked Bread: Pancotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil, plus extra for drizzling; 4 cloves garlic, thinly sliced; 1 pound fennel bulb, cut into 1/2-inch cubes; 2 whole dried pepperocini, plus more for garnish; 1 tablespoon currants or raisins; 1 tablespoon fresh chopped parsley; 6 canned plum tomatoes, peeled and seeded; 1 tablespoon toasted pine nuts; 6 cups hot water; Salt and freshly ground black pepper; 2 cups stale bread, broken into pieces; 10 fresh mint leaves; 1/4 cup fennel fronds

Servings: persons

1/4 cup extra-virgin olive oil, plus extra for drizzling
4 cloves garlic, thinly sliced
1 pound fennel bulb, cut into 1/2-inch cubes
2 whole dried pepperocini, plus more for garnish
1 tablespoon currants or raisins
1 tablespoon fresh chopped parsley
6 canned plum tomatoes, peeled and seeded
1 tablespoon toasted pine nuts
6 cups hot water
Salt and freshly ground black pepper
2 cups stale bread, broken into pieces
10 fresh mint leaves
1/4 cup fennel fronds

1
In a large soup pot, heat the 1/4 cup olive oil over medium heat.
2
Add the garlic, fennel, whole chiles and currants and cook until soft and light golden brown, about 8 to 10 minutes.
3
Add the parsley, tomatoes and the toasted pine nuts, stirring to combine.
4
Cook the tomato mixture for about 25 to 30 minutes.
5
Add the hot water, salt, and pepper, to taste, stirring to combine.
6
Bring the tomato stock to a boil and add the bread pieces.
7
Allow the stock to cook 1 minute more so that the bread has a chance to heat up and thicken the stock before removing from the heat.
8
Stir in the mint leaves and fennel fronds and season each individual bowl of pancotto with a drizzle of extra-virgin olive oil.
9
Drizzle with extra-virgin olive oil and garnish with fennel fronds and pepperocini.

206

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, plus extra for drizzling, 4 cloves garlic, thinly sliced, 1 pound fennel bulb, cut into 1/2-inch cubes, 2 whole dried pepperocini, plus more for garnish, and more.

Yes, Cooked Bread: Pancotto falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cooked Bread: Pancotto

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