Pancotto – bread soup

Ingredients for 2 servings:

• 4 slices of stale white bread, about 5 x 10 cm, 2 cm thick
• 2 cloves garlic
• 6 tbsp extra virgin olive oil, cold squeezed
• 1 tsp oregano
• 1 liter of broth or hot water
• 30 g Parmesan or Pecorino
• n. B. Salt
• n. B. Pfeffer

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

A traditional recipe for using up leftover white bread.

Peel 2 garlic cloves and halve lengthwise. In a pot large enough to hold the slices of white bread, heat 4 tablespoons of olive oil over low heat and sauté the garlic halves and 1 teaspoon of oregano until the garlic begins to brown. Add the slices of white bread and fry briefly on both sides until they have also taken on some color. Remove the white bread and set aside. Pour 1 liter of stock or hot water over the pan juices and bring to a boil for a few minutes. Meanwhile, finely grate 30 g of Parmesan cheese. Add the slices of white bread to the soup and simmer over low heat for about 1 minute. Turn the bread slices over, season with salt, and sprinkle with the Parmesan cheese. Simmer over low heat for 5 to 10 minutes, depending on the hardness of the bread. Make sure the slices of bread or Parmesan do not stick to the bottom of the pot. Remove the garlic cloves, sprinkle with pepper, and serve hot. Variations: Instead of oregano, add a sprig of rosemary. Prepare with milk instead of broth.