This is a typical dish widely used in the rural parts of Puglia and Basilicata. In the old days it was prepared mainly to use bread that was hard and a bit stale. There are different versions of the dish and some of the vegetables used, depending on the season and availability.
Ingredients:
- 350 g (1/2 round loaf) bread al mattone or calabrese cut in 1 1/2″ cubes (if bread is too soft it can be cut and let dry on a cooking sheet for 4 – 6 hours
- 150 g dry cured pancetta without the skin, cubed
- 300 g Italian sausage cut in 1/4″ slices (pancetta and sausage can be substituted with olive oil if there is a health requirement)
- 4 Medium potatoes, split in half and sliced 1/4″.
- 2 bundles of rapini, cut in 3″ pieces
- 1 small verza (savoy cabbage) cut in 2″ pieces
- 6-7 garlic cloves, peeled and crushed
- 2 tbsp olive oil
- Pinch of perperoncino to taste
Instructions:
- Boil 4 L of water, add salt to taste and cook the rapini until they are tender. Using a skimmer, transfer rapini to a colander and set aside.
- In the same water repeat the above instructions for the verza and the potatoes. Save the water for the bread.
- At the same time in a frying pan add the oil, saute the pancetta until it starts to be transparent, add the sausage, the garlic and the perperoncino and let the ingredients fry until crisp.
- Place the cubed bread in a colander and with a ladle pour the water over teh bread until all the pieces of bread are wet and soft. Do not over soak the bread.
- In a casserole or large bowl place tee brad, the rapini, the verza, the potatoes in layers and sprinkle the fried pancetta and sausage and the liquid fat to each layer.
- Repeat until all the ingredients are used. You can also add olive oil if there is not enough liquid fat. Toss to allow all the ingredients to mix evenly, and put aside for a few minutes for tastes to set.
Serves 6 to 8 people. Serve with good red wine. Buon appetito.
Thanks to the kitchen of Fred De Santis. This recipe can be found in the Roseto Valfortore Cultural Centre Cookbook, available for $10-15 each plus shipping, or it can be picked up at the club.