Pancotto Recipe
Recipe information
Make Pancotto in just 50m. with fried duck eggs
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Ingredients
Pancotto base
Fried duck eggs & finishing
Pancotto base
1. Prepare vegetables and bread
Heat 2 tablespoons of olive oil and 1 tablespoon butter in a large, heavy-bottomed saucepan over medium heat. Add the chopped onion, carrot, and celery and cook, stirring occasionally, until softened and beginning to color, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
2. Add tomatoes and seasonings
Stir in the chopped tomatoes (and optional extra fresh tomato), dried oregano, red pepper flakes, half the chopped parsley, 1 teaspoon of salt and 1/2 teaspoon of black pepper. Simmer gently for 6–8 minutes so the tomatoes break down and the mixture becomes saucy.
3. Add bread and broth
Add the torn bread pieces to the pot and pour in the warm chicken or vegetable broth. Press the bread down gently with a spoon so it absorbs liquid. Bring to a low simmer, reduce heat to low, and cook, stirring occasionally, until the bread has fully softened and the mixture is porridge-like, about 10–12 minutes. If mixture becomes too thick, add up to 1/4 cup more broth or water to reach a creamy soupy consistency.
4. Finish and season
Stir in the remaining olive oil, torn basil leaves, remaining parsley, grated Parmigiano-Reggiano (reserve a little for serving), and adjust seasoning with the remaining 1/2 teaspoon salt and remaining 1/2 teaspoon black pepper to taste. Keep the pancotto warm on the lowest heat while you fry the duck eggs.
Fried duck eggs & plating
5. Heat skillet
Warm a heavy nonstick or cast-iron skillet over medium heat. Add 2 tablespoons olive oil and 1 tablespoon butter (if using). Let the fat shimmer but not smoke.
6. Fry eggs
Crack the duck eggs into the skillet (work in two batches if necessary). Cook undisturbed until the whites are set and edges are crisped to your liking, about 2–4 minutes for slightly runny yolks. For sunnyside, cover the pan for the last 30–60 seconds to help whites set while keeping yolks runny. For over-easy, carefully flip and cook 20–30 seconds more. Season each egg with flaky sea salt and freshly ground black pepper.
7. Serve
Ladle generous portions of warm pancotto into shallow bowls. Top each bowl with a fried duck egg (one per serving). Sprinkle with reserved Parmigiano-Reggiano, extra chopped herbs, and a drizzle of extra-virgin olive oil. Serve immediately so the runny yolk enriches the pancotto when broken.
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