Pancotto

01Method

1. 1

   Cube the bread and soak: Tear or cut the bread into roughly 1-inch pieces, measuring out about 4 cups and setting any excess aside for another purpose. Place the cubes in a large bowl, pour in 1 cup of stock, and toss to coat evenly. Allow the bread to absorb the liquid and soften.

2. 2

   Sauté the aromatics: Warm the oil in a large Dutch oven over medium heat until it begins to shimmer. Add the onion, carrot, and celery and cook, stirring often, until they just begin to soften, 8 to 10 minutes. Stir in the garlic and rosemary and cook until fragrant, about 30 seconds.

3. 3

   Simmer the soup: Add the soaked bread along with the remaining stock to the pot. Raise the heat to medium-high and bring to a boil, then lower to a gentle simmer. Cook for 10 to 15 minutes, occasionally stirring and gently pressing the bread to break it down, until the bread has disintegrated and the vegetables are tender. Add extra stock if a looser consistency is preferred. Remove from heat and stir in the Pecorino Romano if using, then season with salt to taste.

4. 4

   Serve: Ladle the soup into 4 bowls, top with additional Pecorino Romano and chopped parsley if desired, and finish with a drizzle of olive oil.