- 8
Ingredients
- Zuppa di Patate, Rucola, e Pane
- Makes 8 Servings
- 3/4 pound medium-size baking (Idaho) potatoes (about 2 potatoes), peeled and cut into 1/2-inch-thick slices
- 7 cups water
- Salt
- 1 pound arugula (2 to 3 large bunches), preferably not hydroponic or “baby”
- 1/2 cup diced (1/2-inch) day-old Italian bread with crusts removed
- 1/4 cup extra virgin olive oil
- 6 garlic cloves, crushed
- 1 whole peperoncino (dried hot red pepper) or 1/2 teaspoon peperoncino (crushed red pepper)
- 1/2 cup freshly grated Pecorino Romano cheese
Preparation
Step 1
In a deep, heavy 4- to 5-quart pot, combine the potatoes and water. Salt the water lightly and bring to a boil. Adjust the level of heat to medium-high and cook the potatoes, covered, until they are tender but still hold their shape, about 18 minutes.
Meanwhile, cut off the thick stems from the arugula and wash the leaves in cool water to remove all sand and grit, changing the water if necessary. Drain the arugula well and cut it into 2-inch lengths.
Stir in the arugula and bread into the pot and let boil for another 10 minutes.
Meanwhile, in a small skillet, heat the olive oil over low heat. Add the garlic cloves and peperoncino and cook, stirring, until the garlic is golden, about 3 minutes.
Scrape the contents of the skillet into the soup pot and stir well. If using a dried pepper, remove it. Season the soup with salt to taste and serve in warm bowls, sprinkled with grated cheese.