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Pane Cotto

Grannys.kitchen's picture
Pane Cotto is a tasty and unique soup that I often serve at home. This superb Pane Cotto recipe has never failed me. Try it for yourself!
Ingredients
  Olive oil 4 Ounce
  Garlic 3 Clove (15 gm), chopped
  Chili pepper 1 Pinch
  Tomatoes 1 Pound, peeled and chopped
  Italian bread 1 Pound
  Chicken stock/Beef stock 3 Cup (48 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1 Pinch
  Basil leaves 4
Directions

Heat half the oil in a pot and cook the garlic and chili peppers for 5 minutes.
Remove seeds from tomatoes, and add tomatoes to pot.
Cook gently for 5 minutes.
Cut bread into small pieces and add to pot, along with the stock, salt, pepper, and whole basil leaves.
Simmer 15 minutes more.
Remove from the heat, cover and let rest for 1-2 hours.
When ready to serve, stir well and serve in individual soup bowls.
Sprinkle a spoonful of oil on each serving, and top with freshly ground black pepper.
Serve cold, luke warm, or reheat and serve hot.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Vegetable

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