Cooked Bread: Pancotto

Name: Cooked Bread: Pancotto
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters stale bread, broken into pieces; 1 Tbsp currants or raisins; 59 milliliters fennel fronds; 454 grams fennel bulb, cut into 1/2-inch cubes; 10 fresh mint leaves; 1 Tbsp fresh chopped parsley; 4 cloves garlic, thinly sliced; 59 milliliters extra-virgin olive oil, plus extra for drizzling; 1 Tbsp toasted pine nuts; 6 canned plum tomatoes, peeled and seeded; 6 servings Salt and freshly ground black pepper; 1 liters hot water; 2 whole dried pepperocini, plus more for garnish

Cooked Bread: Pancotto is a vegan recipe with 6 servings. One portion of this dish contains about 3g of protein, 11g of fat, and a total of 163 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. If you have mint leaves, pepperocini, water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

In a large soup pot, heat the 1/4 cup olive oil over medium heat.

Ingredients you will need

Olive Oil

Soup

Equipment you will use

Pot

Add the garlic, fennel, whole chiles and currants and cook until soft and light golden brown, about 8 to 10 minutes.

Ingredients you will need

Currants

Chili Pepper

Fennel

Garlic

Add the parsley, tomatoes and the toasted pine nuts, stirring to combine. Cook the tomato mixture for about 25 to 30 minutes.

Ingredients you will need

Pine Nuts

Tomato

Parsley

Add the hot water, salt, and pepper, to taste, stirring to combine. Bring the tomato stock to a boil and add the bread pieces. 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. Stir in the mint leaves and fennel fronds and season each individual bowl of pancotto with a drizzle of extra-virgin olive oil.

Ingredients you will need

Extra Virgin Olive Oil

Mint