PANCOTTO: A TRADITION OF THE DAUNIAN MOUNTAINS AND THE MURGE

Apulia wine pairing

Can range from a young red of Nero di Troia to a Montepulciano since this recipe takes us to the northernmost part of Apulia.

Pleasantly you can range in other red wines not particularly powerful.

INGREDIENTS FOR 6 PEOPLE

  • Stale durum wheat bread g 500
  • Water l. 2
  • Garlic, cloves 2
  • Onions, cut into four parts n. 3
  • Potatoes, thinly cut 4
  • Turnip tops g 600
  • Wild beets g 200
  • Celery g 200
  • Cherry tomatoes g 100
  • Eggs 6
  • Lard g 300

METHOD

Boil the salted water with the garlic, chopped onion and cherry tomatoes for about 10 minutes.

Add the remaining vegetables along with the celery and potatoes. Cook for another 5 minutes and add the shelled eggs.

Drain from the water, separately melt the lard in a pan.

When it has all melted sprinkle it over the bread leaving it in the pot. Sauté it in the pot and put in the remaining melted lard with small pieces of the sautéed lard s. Serve it hot.

HISTORICAL OUTLINES

Pancotto is the most typical dish of the Monti Dauni and Murge. A poor meal, but essential and filling. It used to be, because of the use of the stale bread, the main if not the only  food of shepherds and laborers in the long periods spent in farms and hovels, away from their homes.

Author

Master chef and executive chef Michele ERRIQUEZ