Pancotto with potatoes and arugula
Instructions
Peel the potatoes, cut them into touch and boil in cold water 150 cl.
10 minutes before cooking combine the arugula, washed and broken up coarsely by hand.
At the last moment add the touches and bread just softened drain everything and drizzle with a mixture of olive oil, crushed garlic and chili prepared at the moment.
Ingredients and dosing for 4 persons
- 200 g of bread stale
- 500 g of arugula salad
- 500 g of yellow-fleshed potatoes
- 2 cloves of garlic
- 3 tablespoons of olive oil extra virgin
- Sea salt