Recipe Book

Pancotto Pugliese

Updated: 13 Sep 2015

Ingredients

• 750ml chicken stock
• 8 small new potatoes, washed and quartered
• 2 garlic cloves, chopped
• Pinch chilli flakes (or more, to taste)
• 3 pork sausauges
• 2 slices pugliese bread (we used Crosta & Mollica Pane Pugliese from Waitrose but thickly sliced sourdough would be delicious too)
• 300g tin borlotti beans, drained and rinsed
• 1 head spring greans, shredded
• 1 small pack tenderstem broccoli, cut into 2 cm lengths
• 1 tsp red or white wine vinegar
• Few drops lemon juice (optional)

Method

1. Grill the sausages until cooked through, then remove from the heat and slice into rounds. Can be added to the recipe at pretty much any point.
2. In a large pan, fry the garlic and chilli. Roughly chop one of the slices of bread, add this to the pan and fry for a few minutes. Remove everything and set to one side.
3. Fill the same pan with 750ml chicken stock (made with just 1 stock cube) and boil the potatoes for about 5 minutes.
4. Add the borlotti beans, the sausages if ready, then after a few minutes add the garlic/chilli/bread back in as well. Simmer for about 10 minutes or so, covered.
5. Add the shredded spring greens and the broccoli. Cook for 5 minutes, covered.
6. Once the veg is cooked, take off the pan lid and stir trough the vinegar and lemon juice if using.
7. Toast the remaining slice of bread, slice in half and place one half in each bowl. Serve the stew on top of the toast, with a drizzle of olive oil and a pinch of sea salt.

N.B Makes 2 dinner portions and 1 lunch portion.