Recipe · Puglia · Vieste
Pancotto, rughetta e patate
the pan'cuott, ruco e patan of the Daunia, from the Apulian recipe book of the Accademia Italiana della Cucina: stale bread dipped in the cooking water of the potatoes and the rocket, dressed with oil fried with garlic and chilli
preparation
How it is made
Quantities are for 4 people. The steps are in the order you do them.
- peel the potatoes, slice them and boil them in plenty of salted water
- when the potatoes are half cooked, add the rocket, trimmed and washed
- when the potatoes and the rocket are cooked, put the slices of bread into the boiling water and drain everything at once: the bread must not become too soft, and the source suggests using only the crust with a centimetre of the soft inside
- dress with the oil fried with the garlic and the chilli, or with raw oil and freshly ground pepper
Other recipes
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