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Pane Cotto Recipe
|Olive oil||4 Ounce|
|Garlic||3 Clove (15 gm), chopped|
|Chili pepper||1 Pinch|
|Tomatoes||1 Pound, peeled and chopped|
|Italian bread||1 Pound|
|Chicken stock/Beef stock||3 Cup (48 tbs)|
Serving size: Complete recipe
Calories 2519 Calories from Fat 1185
% Daily Value*
Total Fat 137 g211.5%
Saturated Fat 18.1 g90.5%
Trans Fat 0 g
Cholesterol 21.6 mg
Sodium 4240 mg176.7%
Total Carbohydrates 288 g96.1%
Dietary Fiber 15.5 g61.8%
Sugars 42.7 g
Protein 62 g123.3%
Vitamin A 80.4% Vitamin C 110.1%
Calcium 29.5% Iron 74.3%
*Based on a 2000 Calorie diet
Remove seeds from tomatoes, and add tomatoes to pot.
Cook gently for 5 minutes.
Cut bread into small pieces and add to pot, along with the stock, salt, pepper, and whole basil leaves.
Simmer 15 minutes more.
Remove from the heat, cover and let rest for 1-2 hours.
When ready to serve, stir well and serve in individual soup bowls.
Sprinkle a spoonful of oil on each serving, and top with freshly ground black pepper.
Serve cold, luke warm, or reheat and serve hot.