Place the Sorgotto in warm water for about 10 minutes, then drain it. Wash and cut the vegetables into squares, place them in a pan with 3 tablespoons of olive oil and brown them.

Then add the Sorgotto, oregano, salt and mix everything, add the water, mix and bring to the boil over a low heat for about 25/30 minutes. You can also boil it in salted water for 25/30 minutes and prepare a cold salad.