Apulian pancotto with rocket, potatoes and egg

Ingredients

For 1 serving

• Bread60 g
• Potatoes150 g
• Arugula80 g
• Eggs1
• Cherry tomatoes80 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Chili pepper0.5
• Saltto taste

Contains: gluten, eggs,

In season: April – June, September – October

Method

1. Bring a pan of water to the boil. Meanwhile peel the potatoes and cut them into chunks of about 3 cm; wash the cherry tomatoes and the rocket; tear the bread into pieces.
2. When the water boils, add salt, the potatoes and the whole cherry tomatoes and cook for 15 minutes over a medium heat, until the potatoes are tender; add the rocket and cook for another 2 minutes, until wilted.
3. Add the bread, let it soak for 1–2 minutes, then drain off the excess water through a colander: the pancotto should be soft but not soupy.
4. Meanwhile bring a small pan of water to a gentle simmer, crack the egg into a cup, stir the water into a whirlpool and slide the egg into the centre; cook for 3 minutes, until the white is set and the yolk soft.
5. In a small pan warm the oil over a low heat with the sliced garlic and the chilli for 1–2 minutes, until the garlic is just golden; pour it over the pancotto, stir and serve with the poached egg on top.