BLUE WINDOW | Food Travels in the Alps | Panada (bread soup)

Panada ITALY bread soup


Bread soup has been an alpine stable for thousands of years. Soaking stale bread in water to make a soup was nothing less than an expedient consequence of life in the homes of the poor. Eventually though the bread-water base was enhanced, to include cheese, eggs, garlic, herbs, olive oil and tomatoes. Broth gradually replaced water

1 kg stale bread, crumbed, toasted
1 litre broth / water
200 g Parmigiano cheese rind, soaked in 250 ml water for two hours
100 g cheese, grated
1 egg, beaten

2 garlic cloves, crushed
15 ml olive oil
1 tbsp fresh herbs, chopped small

Sauté the garlic in oil for a few minutes. Place the garlic and oil, cheese rind and soaking water and broth or water in a large pot, bring to a low boil. Add the bread and cook for 30 minutes. Remove from heat, remove cheese rind, add the egg and cheese. Serve in bowls garnished with the chopped herbs.