Pancotto with potatoes
Instructions
Peel the potatoes and cut them into slices; Peel the arugula.
Bring to a boil a litre of broth of meat with the garlic and chilli (remove seeds if you love the taste too spicy); check out then the garlic and chilli, then put the potatoes and cooking after 10, 15 minutes add the arugula.
As soon as the potatoes are cooked, add the coarsely chopped bread and let heat stirring.
Be careful not to leave too much bread over an open fire because should not soften too.
Served piping hot after seasoned with raw oil.
Ingredients and dosing for 4 persons
- 400 g of stale bread
- 50 g of potatoes
- 100 cl of meat broth
- 100 g of arugula salad
- 1 clove of garlic
- Olive oil extra virgin
- Salt
- Whole chili