Italian Soups

PANCOTTO: BREAD, ONIONS & EGGS SOUP

Pancotto is a first course that in winter can be very welcome as a hot dish even for dinner.

It is structured according to the scheme of the Mediterranean diet and allows to recycle what is left in the fridge, avoiding wasting food.


 

 

SERVINGS:3

INGREDIENTS:

  • 3 onions
  • stale bread
  • 3 eggs
  • extra virgin olive oil to taste
  • salt to taste
  • water to taste
  • a sprig of parsley

 

 

 

DIRECTIONS:

Use a medium-sized saucepan.

 

Pour some oil to prepare the soffritto.

Peel and wash the onions and cut them into medium-sized slices.

Wilt the onions for as long as needed.

After a few minutes add the water.

Add the parsley and a little more water.

Add a pinch of salt.

Bake for about 20 minutes.

When the onions and parsley have become soft add the eggs.

Allow the eggs to cook for about 15 minutes.

Take the stale bread and cut it into chunks.

Place the mixture on the bread wetting it with the onion and parsley sauce.

Add the eggs and…. enjoy!

 

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