Pancotto pugliese
Instructions
Slice celery and onions.
Wash all vegetables and cut them into small pieces.
Put casserole onion, tomatoes, parsley, potatoes and cover with cold water.
Bring to a boil, cover and Cook 20 minutes.
Add Zucchini and green beans, Cook for 15 minutes, then season with salt and pepper.
Remove from heat, add the bread and let sit for 5 minutes.
Mince garlic and Mint.
Serve with chopped and raw oil.
Ingredients and dosing for 4 persons
- 1 onion
- 8 cherry tomatoes
- 400 g of potatoes
- 1 costa of celery
- 400 g of zucchini
- 100 g of green beans
- 1 clove of garlic
- Fresh parsley
- Fresh mint
- 4 slices of stale bread
- Salt
- Olive oil
- Pepper