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Pan Cotto

Pan Cotto


600 g of stale country bread

300 g of chicory or turnip greens

2 eggs

150 g of fresh Lucanian sausage

100 g of salt cured lard or pancetta

100 g of green onions

2 hot red peppers

Meat broth

Extra virgin olive oil



Heat the oil in a large skillet over medium-high heat. Add the diced salt cured lard or pancetta and cook, stirring until lightly golden. Add the finely chopped Lucanian sausage, the peeled, washed and chopped green onions and chicory. Season with salt, gradually add meat broth and cook. At the end add the chopped hot pepper and the beaten eggs. Mix well. Serve in a soup plate over stale bread cut into pieces. (You can also add the stale bread to the soup at the end and cook for a few minutes. In this case, serve in cold dishes).