Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Extra-virgin olive oil - plus

  2. Extra for drizzling

  3. 4 Garlic cloves - thinly sliced

  4. 1 lb 454g / 16oz Fennel bulb - cut 1/2" cubes

  5. 2 Dried pepperocini - plus

  6. More for garnish

  7. 1 tablespoon 15ml Currants or raisins

  8. 1 tablespoon 15ml Chopped fresh parsley

  9. 6 Canned plum tomatoes - peeled, seeded

  10. 1 tablespoon 15ml Toasted pine nuts

  11. 6 cups 1422ml Hot water

  12. Salt - to taste

  13. Freshly-ground black pepper - to taste

  14. 2 cups 474ml Stale bread broken into pieces

  15. 10 Fresh mint leaves

  16. 1/4 cup 59ml Fennel fronds

Instructions Jump to Ingredients ↑

  1. In a large soup pot, heat the 1/4 cup olive oil over medium heat. Add the garlic, fennel, whole chiles and currants and cook until soft and light golden brown, about 8 to 10 minutes. Add the parsley, tomatoes and the toasted pine nuts, stirring to combine. Cook the tomato mixture for about 25 to 30 minutes.

  2. Add the hot water, salt, and pepper, to taste, stirring to combine. Bring the tomato stock to a boil and add the bread pieces. Allow the stock to cook 1 minute more so that the bread has a chance to heat up and thicken the stock before removing from the heat.

  3. Stir in the mint leaves and fennel fronds and season each individual bowl of pancotto with a drizzle of extra-virgin olive oil. Garnish with fennel fronds and pepperocini.

  4. This recipe yields 6 servings.


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