Preparation of the Panecotto :

Cooked bread is a dish steeped in history and tradition, a symbol of Lucanian cuisine that embodies peasant ingenuity in reusing available ingredients to create a tasty and nutritious delight. Here's how to prepare this delicacy according to the authentic recipe from Basilicata, enriched by the fresh and genuine ingredients of Terramia.shop, the first online shop of organic vegetables and local products in the region.

Ingredients for 4 people:
- 500 gr. of stale bread (preferably the zest)
- 1/2 Kg of turnip greens (already cleaned)
- 2 non-sweet white potatoes
- Garlic, extra virgin olive oil
- Chopped bacon for sautéing (optional)
- Peperoni Cruschi (dried peppers)

Method:

1. Let's start by cleaning the Turnip Greens and cutting the Potatoes into small pieces. We put everything to boil in already salted water until completely cooked.

2. Add the stale bread to the pan and cook it for a couple of minutes, avoiding letting it become too soft.

3. In the meantime, in a pan with already hot extra virgin olive oil, fry the Cruschi peppers for a few seconds, making them crunchy without burning them. Once ready, set them aside on a serving plate to enjoy them together with the Pan Cotto.

4. In the same pan of oil, add a clove of garlic and, if desired, the chopped bacon for a flavored sauté.

5. Drain the water from the Pan Cotto and add the prepared sauce to the pan. Mix everything well, mixing carefully to evenly distribute the flavors.

6. We serve the Pancotto hot, garnishing each portion with crunchy Cruschi Peppers.

*Note: If you don't have Turnip Greens, you can use the darker cabbage leaves as an alternative.

This simple and tasty Pan Cotto recipe, enriched by the fresh and genuine ingredients of www.Terramia.shop , will allow you to savor the authenticity of Lucanian cuisine directly in your home. Enjoy your meal!

image credit: altobradano.it