Name: Il Pancotto
Ingredients: Two or three small potatoes per person, peeled and sliced. (You can leave on the skins although no one here would.); A small chile pepper; A few cloves of garlic, peeled. The finer you chop it, the stronger the flavor, transporting the taste decidedly from Italy to Little Italy. Here we leave it whole.; Your best rustic bread—day old is fine, even better.; A bundle of wild arugula, the kind you can smell from across the room; Your absolute best extra-virgin olive oil (a bitter, Southern varietal would be ideal, such as coratina, carolea, majatica or ogliarola); Salt to taste

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Ingredients

Two or three small potatoes per person, peeled and sliced. (You can leave on the skins although no one here would.)
A small chile pepper
A few cloves of garlic, peeled. The finer you chop it, the stronger the flavor, transporting the taste decidedly from Italy to Little Italy. Here we leave it whole.
Your best rustic bread—day old is fine, even better.
A bundle of wild arugula, the kind you can smell from across the room
Your absolute best extra-virgin olive oil (a bitter, Southern varietal would be ideal, such as coratina, carolea, majatica or ogliarola)
Salt to taste

Instructions

Put the potatoes in pot with the garlic cloves.
Cover with cold water, add salt and bring to a boil.
Add the bread, cut or broken into pieces that easily fit onto a spoon.
Tear the arugula in half and toss into pot with the chile.
Simmer 10 minutes undisturbed. Poor in a slug of oil, and allow to sit for a few minutes to amalgamate.
Spoon into warm bowls, doused with more olive oil.