Pancotto with rocket salad and potatoes
Instructions
Peel the potatoes, cut them into pieces, dip them in a saucepan with cold salted water and put on the fire.
Halfway through the cooking combine the arugula.
When the potatoes are baked dip in water the bread slices and drain immediately in a colander.
Transfer everything into a soup tureen.
Drizzle the oil made FRY pancotto just barely with the crushed garlic and the chilli.
Stir and serve hot.
Ingredients and dosing for 4 persons
- 4 slices of apulian bread stale
- 500 g of potatoes
- 500 g of arugula salad
- 10 cl of apulian olive oil
- Chili
- 1 clove of garlic
- Salt