The pancotto di Viareggio is a truly unusual soup prepared with fish and bread cooked in tomato sauce. Here is the particular Tuscan recipe.
If you are looking for a recipe that is halfway between a bread soup and a fish soup you have come to the right place. In fact, pancotto di Viareggio is a typical dish of Tuscan cuisine whose preparation has points in common with both cacciucco and pappa al pomodoro . Beyond the technical subtleties, it remains one of the delicious first courses that we recommend you try if you are on the spot. Alternatively, if you’re not that lucky, we’re going to give you the original recipe to make it at home .
Preparing this stale bread soup following the Tuscan recipe is not that difficult. There are however some different preparations that need to be done so take your time. After all, this unique dish of the Tuscan marine tradition can also be prepared the day before for the day after!
How to prepare the pancotto di viareggio recipe
- First, put the stale bread into pieces to soak with your hands for at least an hour in water.
- Prepare the fish stock using the shrimp shells as well.
- Clean the prawns by removing the black fillet, purge the clams in cold water and cut the cleaned squid into pieces.
- Open the clams in a pan with a lid, then keep them open.
- In a rather large pan, heat the oil with the garlic and the chilli pepper, add the tomato puree, the white wine and cook for 10 minutes.
- Add the mashed tomatoes with a fork, the squid and the clams then finally the bread well squeezed with your hands.
- Cook adding the fish stock if necessary. This will take approximately 30 minutes.
- Two minutes before the end of cooking, add the prawns and finely chopped parsley and add salt if needed.
- Let it cool for a few minutes before serving this delicious first course.
We advise you to try another typical Tuscan product, the cacciucco alla livornese : you will feel what a delight!
The pancotto can be kept in the refrigerator for a couple of days. We advise you to consume it heated or at room temperature.
Riproduzione riservata © - WT
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