It is a dish from the cuisine of recovery that recalls the thrifty and humble mentality of the peasant culture that never would have wasted a crumb of bread, present in all regions of Italy with infinite variations due to the type of bread, the liquid used and the cooking process. As a consequence, it is called in different ways, such as Lombard panada, Ligurianpancheuto and Sardinianpane cottu.
In the past, especially in Lombardy and in Tuscany, it was used to promote lactation and it was served to convalescents.
Tuscanpancotto includes a soffritto of basic herbs and vegetables, such as tomatoes, then wet with liquid, water or broth, and cooked for 10 minutes, to which bread is added.[3]
Pancotto from Latium and Calabria requires that all ingredients, basic vegetables (tomatoes) and herbs (basil, garlic, pecorino cheese, spices), bread, broth or water are cooked together right from the beginning for about thirty minutes;[4]pancotto from Calabria also includes the addition of hot peppers.[5]
Pancotto from Apulia requires that the basic vegetables (tomatoes, potatoes, zucchini, turnip tops) are cooked in the liquid to which bread is then added, while the herbs are sautéed separately and added to the rest only at the time of serving.[6]
Lombardpancotto calls for bread to be soaked in broth and once soaked it is cooked with fat and aromatic vegetables until boiling.
Pancotto from Torremaggiore (a town in the Alto Tavoliere area in the province of Foggia) is prepared according to local tradition; vegetables such as chard, turnips, cabbage, potatoes and zucchini are boiled with the addition of garlic cloves, after cooking stale bread is added. At the end of cooking everything is drained and served with raw oil. This is a typical recipe from Torremaggiorese.[7]
"Ricetta Pancotto con i fagioli". Le Ricette di GialloZafferano.it.
January 01, 1970
pancotto, soup, prepared, with, pieces, stale, bread, boiled, broth, water, seasoned, place, originitalyregion, statetuscany, dish, from, cuisine, recovery, that, recalls, thrifty, humble, mentality, peasant, culture, that, never, would, have, wasted, crumb, b. Pancotto is a soup prepared with pieces of stale bread boiled in broth or water and seasoned 1 2 PancottoPlace of originItalyRegion or stateTuscany It is a dish from the cuisine of recovery that recalls the thrifty and humble mentality of the peasant culture that never would have wasted a crumb of bread present in all regions of Italy with infinite variations due to the type of bread the liquid used and the cooking process As a consequence it is called in different ways such as Lombard panada Ligurian pancheuto and Sardinian pane cottu In the past especially in Lombardy and in Tuscany it was used to promote lactation and it was served to convalescents Contents 1 Pancotto across Italy 2 See also 3 References 4 Bibliography 5 External linksPancotto across Italy editTuscan pancotto includes a soffritto of basic herbs and vegetables such as tomatoes then wet with liquid water or broth and cooked for 10 minutes to which bread is added 3 Pancotto from Latium and Calabria requires that all ingredients basic vegetables tomatoes and herbs basil garlic pecorino cheese spices bread broth or water are cooked together right from the beginning for about thirty minutes 4 pancotto from Calabria also includes the addition of hot peppers 5 Pancotto from Apulia requires that the basic vegetables tomatoes potatoes zucchini turnip tops are cooked in the liquid to which bread is then added while the herbs are sauteed separately and added to the rest only at the time of serving 6 Lombard pancotto calls for bread to be soaked in broth and once soaked it is cooked with fat and aromatic vegetables until boiling Pancotto from Torremaggiore a town in the Alto Tavoliere area in the province of Foggia is prepared according to local tradition vegetables such as chard turnips cabbage potatoes and zucchini are boiled with the addition of garlic cloves after cooking stale bread is added At the end of cooking everything is drained and served with raw oil This is a typical recipe from Torremaggiorese 7 Pane cotto typical recipe of Lucanian cuisine See also edit nbsp Italy portal nbsp Food portal Acquacotta Italian soup with stale bread as a primary ingredientReferences edit Lorena Fiorini 2012 Il grande libro del pane Newton Compton Editori ISBN 978 88 541 4401 9 Pancotto in Vocabolario treccani it Pancotto Toscano Archived from the original on 2015 04 02 Retrieved 2021 11 02 Pancotto Laziale Pancotto Calabrese Pancotto Pugliese Ricetta de Il pancotto della nonna ilGiornaleDelCibo it Bibliography editAA VV 2011 Il libro del pane Giunti Editore p 106 ISBN 978 88 440 4003 1 External links edit Ricetta Pancotto con i fagioli Le Ricette di GialloZafferano it Retrieved from https en wikipedia org w index php title Pancotto amp oldid 1222536594, wikipedia, wiki, book, books, library,
