Pancotto with turnip greens

Clean the tender and flavorful tops of the turnip greens, then boil them in plenty of lightly salted water.

In the meantime, cut the stale bread into pieces, add it to the nearly cooked vegetables, and continue cooking until the bread has softened.

At this point, drain any excess liquid: the consistency should be that of a thick soup. Sauté the garlic and chili pepper in oil, then pour the mixture over the pancotto before serving.

This preparation reflects the principles of simple, humble cuisine as tradition dictates, although there is nothing to prevent enriching the sautéed base with pancetta. Another tasty alternative consists of separately preparing a sauce—by sautéing two cloves of garlic, two salt-cured anchovy fillets, and a few cherry tomatoes—to be added to the pancotto as soon as it is removed from the heat.