PAN COTTO WITH WILD CHICORIES AND CRUSCHI PEPPERS

Recipes by La Pignata Restaurant and Pignata in Bellavista, whom we thank for their cooperation.

Today we will look at a simple recipe from the peasant tradition, in those days nothing was thrown away, in fact in this recipe we will use stale bread chunks.

Ingredients

• Wild chicories and beans
• Locoil extra virgin olive oil
• Stale bread in chunks
• Peppers cruschi (for decoration)
• Salt to taste.

Preparation

We cook the cruschi peppers in extra virgin oil until they become crispy; once cooled, we add a pinch of salt. We take the wild chicories and beans and heat them in a pan with the same oil in which we cooked the cruschi peppers. When it starts to sauté we put in the stale bread pieces and add hot water, adjust with salt, and cook until the bread has softened.

We serve the dish accompanied by the cruschi peppers and with a drizzle of raw extra virgin olive oil.

For more information on how to prepare this dish, you can watch the video recipe made in collaboration with La Pignata Restaurant and La Pignata in Bellavista.

Posted by:

Alfio Lo Conte

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Tecnico ed esperto degli oli extravergini di oliva, iscritto nell’Elenco Nazionale sezione Campania. Maestro di frantoio con diploma, conseguito presso International Extravirgin Agency.

Read more articles by: Alfio Lo Conte