Recipe for Italian Pancotto (Bread Soup)

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Yield:

4 to 6.

Ingredients:

Amount	Ingredient
4 tbl	(60 ml) extra-virgin olive oil
1/4 cup	(60 ml) chopped fresh parsley
2 x	- 4 cloves garlic, finely chopped
1/2 tsp	(2 ml) hot pepper flakes, or to taste
2 cup	(500 ml) finely chopped, crustless, stale
	French or Italian bread
6 cup	(1.5 L) beef, chicken, or vegetable stock
	Salt and freshly ground pepper to taste
	Freshly grated Parmesan or Romano cheese

Instructions:

Instructions: Heat the oil in a large pot over moderate heat and saute the parsley, garlic, and pepper flakes for about 30 seconds. Add the finely chopped bread and saute until light golden brown. Add the stock and simmer covered for 30 minutes. Season with salt and pepper and serve with grated cheese.

Serves 4 to 6.

You may add tomatoes, onions, potatoes, arugula, or any combination of fresh herbs.

All recipes this week are adapted from "Gastronomy of Italy" by Anna

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