Every region, town, village and family in Italy has a favourite pancotto, and here is mine. It is the best way to use up left-over white bread.
Serves 4
200 g (7 oz) good quality white bread, stale and with the crust removed
4 tbsp extra virgin olive oil
1 dried chilli, or more according to taste, crumbled
3 garlic cloves, peeled and chopped
3 tbsp chopped flat-leaf parsley
1.5 litres (2 1/2 pints) vegetable or light meat stock
sea salt and freshly ground black pepper
freshly grated pecorino or Parmesan for serving
Break the bread up into pieces and process for a few seconds.
Put half the oil, the chilli, garlic and parsley in a heavy stockpot (earthenware is best) and sauté for about 1 minute, stirring constantly. Add the bread and coat it in the oil for about 5 minutes, until it begins to become golden and then pour on the stock and simmer for 35–40 minutes, uncovered. Taste and adjust the seasonings.
Ladle the soup into individual bowls and divide the rest of the oil between them. Serve with the cheese handed round separately in a bowl.
I prefer to serve this soup at room temperature, especially in the summer.