Pancotto with turnip tops

Name: Pancotto with turnip tops
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Homemade bread 4 slices 7.1 oz; Broccoli rabe to clean 4.4 lbs; Leeks 1; Garlic 1 clove; Green Peperoncino to taste; Extra virgin olive oil 8 spoonfuls; Fine salt to taste

it de es fr br

Lactose Free
Vegetarian
Vegan

Difficulty: Very easy
Prep time: 10 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Nicola Sorrentino

Pancotto with turnip greens is a classic example of how Apulian cuisine turns simple ingredients into something really, really special. Seriously good. In Puglia, folks have been using stale bread like this forever, combining it with local cime di rapa—those tender, slightly bitter turnip greens you find all over southern Italy.

The magic happens, honestly, when the bread softens up and soaks in all the rich, moist goodness of the greens and broth. You get a bowl that's both filling and comforting—perfect for chilly weather. And look, this pancotto recipe can change from town to town. You might catch a drizzle of top-notch olive oil, a dash of chili flakes, or even a mix of other wild greens if you are hanging out in Gargano or Tuscany.

But here's the deal: it’s all about using what you have and avoiding waste. Fans of rustic Italian dishes love this soup not just for its taste, but for the story it tells. Pancotto with cime di rapa is a perfect example of cucina povera, that traditional cooking style where nothing goes to waste. A lot of families add their own twist to this Italian bread soup—which is hearty, cozy, and invites you to play around with extras like garlic, spicy oil, or a sprinkle of grated cheese.

This turnip greens recipe hits all the right notes when you're craving something that feels like real comfort food. So, so good. Some people say the earthy, slightly tangy taste of the greens brings back memories of Sunday afternoons in the countryside. And, you know, whether you're looking for an easy dish to whip up with pantry staples or just want a soup that feels like a warm hug, pancotto with cime di rapa is a winner.

Pretty much a dish that can easily become a favorite for anyone who loves traditional Italian soup and those simple, down-to-earth flavors. Enjoying a bowl feels like a connection to the past—making it a cherished addition to any meal plan.

How to prepare Pancotto with turnip tops

To prepare pancotto with turnip tops, first clean the tops, selecting the most tender tops and leaves 1. Immerse them in boiling salted water 2, add the garlic 3, and simmer on low heat for about 20 minutes until they are tender.

Once cooked, remove the garlic 4 and add the broken pieces of bread 5. Stir 6 and continue cooking for another 5 minutes, just enough time to soften the bread.

Meanwhile, clean and finely chop the leek 7, then distribute it on the bottom of the plates 8. Drain the vegetables and bread and transfer them to the plates 9.

Season with olive oil 10 and a sprinkle of chili powder 11. Your pancotto with turnip tops is ready to be enjoyed 12!

Storage

Pancotto with turnip tops can be stored in the refrigerator, in an airtight container, for 3 days.

Advice

Like any traditional dish, pancotto with turnip tops lends itself to various interpretations. One of the most common variations includes the addition of an egg: you can cook it directly in the soup or add it poached to make the recipe even richer and more substantial.

For a saltier kick, you can sauté a garlic clove with anchovies in oil and then add it to the vegetables before adding the bread.

For the translation of some texts, artificial intelligence tools may have been used.