About the Recipe
Panada is a historic, simple soup from the Veneto region of Italy, whose name derives from the Italian word for bread, pane. It originated as a basic peasant and invalid food, documented as far back as the 16th century, made by simmering stale bread in water or broth until it completely breaks down into a smooth, porridge-like consistency. It is traditionally enriched with grated cheese (often Parmigiano-Reggiano or Grana Padano) and sometimes a knob of butter. Its primary historical use was as an easily digestible, nourishing dish for the ill, and it remains a classic comfort food served as a light first course.
Ingredients
400g stale bread (rustic type of loaf is particularly indicated)
Extra virgin olive oil, a generous drizzle or to taste, and some extra to serve
1.5 liter beef, chicken or vegetable broth
Knob of butter
Sea salt
Black pepper
Grated Parmigiano Reggiano cheese, to serve, optional
Preparation
Step 1
Thinly slice stale loaf of bread. Place the slices in a pan in layers. Cover with beef, chicken or vegetable warm broth or stock, and drizzle generously with extra virgin olive oil. Leave to stand for about 40 minutes and allow the bread to thoroughly absorb the liquid.
Step 2
Place the pan on a stove and cook on a very gentle heat for about 45 minutes stirring quite frequently but gently. When is fully cooked you should end up with a smooth, creamy and velvety bread soup. Taste and season with a knob of butter, sea salt, and black pepper.
Step 3
Serve hot with grated Parmigiano Reggiano cheese or other type of hard cheese of your preference, optional, and a drizzle with extra virgin olive oil.