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Pancotto
Alba (Piemonte) — Mother recipe · en it
A traditional dish from Alba, Pancotto is a warm and nutritious soup made with veal and vegetables.
📷 Giulia Pesacane — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 15 min prep + 60 min cottura · 4 porzioni · media
Ingredients
- 500 g of veal
- 2 carrots
- 2 onions
- 2 zucchini
- 1 red onion
- 100 ml of white wine
- 300 ml of beef broth
- 200 g of lentils
- 2 garlic cloves
- Extra virgin olive oil
- salt and pepper
- Chopped parsley
Method
- In a large pot, heat the extra virgin olive oil and sauté the garlic, onions, and carrots.
- Add the cubed veal and cook until the surface becomes firm.
- Add the white wine and let it evaporate for a few minutes.
- Add the chopped vegetables, beef broth, lentils, and salt and pepper.
- Bring to a boil and simmer gently for about 1 hour.
- Turn off the heat and serve hot, garnished with chopped parsley.
- Drizzle with a light layer of extra virgin olive oil before serving.
The story
Pancotto is a traditional dish from Piemonte, particularly popular in the area of Alba. Originally, it was a way to use leftover veal, transforming it into a rich and flavorful soup.
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