If you always have a few pieces of bread left over, raise your hand! An interesting way to restore it is undoubtedly the refreshing and warming bread soup, a comfort food with its roots in peasant cooking, an essential cuisine made from the substance.
Bread soup seems to have medieval origins, even in those days when bread was dug up, toasted and used as a vessel to directly eat the soup soup it was supposed to contain. Over the centuries, the recipe has evolved and is undoubtedly the most popular soup today panada friulanawith stale bread and fennel seeds tyrol with black bread and eggs. Remember that stale bread is also the protagonist Tuscan ribollita and in onion soup. In its simplicity, bread can change the consistency and taste of the food in which it is placed, think of the most popular bread creams, which are increasingly used in kitchens to create more elegant combinations to accompany raw fish, citrus fruits and why not, even caviar.
Recipe: Baked or gratin bread soup
Choice of bread
I used hard dough sandwiches, but if you like, you can substitute with homemade bread, wholemeal bread, semolina or sesame bread, it depends on what you have at home and your personal taste. The sandwiches I used were about a week old, so they fell apart when cut. If you prefer bread that keeps its shape better, you should use it for a maximum of 3 days.
In the recipe below, I included beef broth for a stronger flavor. If you prefer something more delicate, opt for vegetables.
Do you want a soup that is extremely fibrous and at the same time crunchy on the surface?
Add a cheese like sweet provolone or scamorza.
The soup I offer consists of a few ingredients, but if you want, you can make it tastier by adding boiled or beaten eggs, soup or minced herbs such as parsley, small pieces of meat before serving. used to make broth, chopped cooked or smoked cured meats, a few pieces of sausage, and more vegetarian-style spinach, turnip greens, or legumes.
Ready to serve your soup?
|Ingredients for 4 people||Quantity|
|Hard dough sandwiches||n. 4|
|Beef broth||300 ml|
|Roasted Grana Padano||80 gr|
|Extra virgin olive oil||g 25|
|Chopped onion||g 100|
Peel and chop the onion.
Cut the sandwiches into slices about 1 cm thick.
Heat oil in a pan and fry chopped onion.
Remove from the oven, arrange the bread slices and grated cheese in layers.
Add broth and cook for 10-15 minutes at 190 ° C until the cheese melts. Serve piping hot.
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