Cooked bread (pancotto) from tradition to innovation (by Lampedecchia)

Posted on Mar 17 2014 by Redazione

pancotto pugliese

Serves 10

600 g stale bread of Altamura
240 g Parmesan cheese, grated
6 eggs
chopped parsley
180 g flour
330 g milk
salt, pepper

1 kg boiled turnip greens
500 g potatoes
400 g red onion
400 g olives, pitted and cut
500 g tomatoes
700 g of free-range chicken fumet
3 bay leaves
chili, garlic
extra virgin olive oil
salt, garlic
10 eggs
10 slices of Altamura bread rubbed with garlic

Knead Altamura bread crumbs with the Parmesan cheese, flour, eggs and milk, let it rest for about thirty minutes and wrap the dumplings about 3cm in diameter.
Saute in evo oil the garlic, red onion cut into wedges, chilli and bay leaves, add the tomatoes cut in half, add the diced potatoes and cover with the fumet or broth. Bring to a boil.
In a skillet, brown the chopped garlic with the olive oil, add the red pepper and olives, and the turnips. Cook the fried eggs with a little olive oil. Cook the dumplings in the prepared soup.

Serve in soup plates pouring the stew of potatoes and tomatoes, lay the crust of brea, the turnips and add the gnocchi, the fried eggs. Season with a drizzle of extra virgin olive oil.