Greetings from back home, fellow foodies! Today, we’re delving into the core of comfort cuisine with the ageless panada. This modest recipe, which originated in Italian households, is an ode to flavor and simplicity. Often called a bread soup, the Panada is a hearty dish that skillfully combines rustic charm with sophisticated cooking. So let’s get cooking and produce a delicious bowl that will test your culinary prowess as much as your palette.
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INGREDIENTS
- 4 cups chicken or vegetable broth
- 1 cup day-old bread, torn into small pieces
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons extra-virgin olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
INSTRUCTIONS
Prepare the Bread:
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Begin by tearing the day-old bread into bite-sized pieces. The slightly stale bread absorbs the rich flavors of the soup best.
Sauté the Garlic:
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To sauté the garlic, heat the olive oil in a big pot over medium heat. Sauté the minced garlic until aromatic, taking care not to brown it.
Add Bread to the Pot:
-
Toss the torn bread pieces into the pot, tossing them to coat evenly with the garlic-infused oil. Allow about a minute or two for the bread to toast gently.
Pour in the Broth:
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Slowly pour in the chicken or vegetable broth, swirling constantly to incorporate the bread and prevent clumps. Season to taste with salt and pepper.
Simmer to Perfection:
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Bring the mixture to a gentle simmer and leave it to cook for around 10-15 minutes. The bread will soak up the broth’s flavors, changing it into a wonderful and soothing mixture.
Grate Parmesan Over the Top:
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Just before serving, generously add grated Parmesan cheese on top of the Panada. The flavorful sharpness of the cheese will wonderfully balance the mellow flavors of the bread and broth.
Garnish and Serve:
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Ladle the Panada into bowls, top with fresh chopped parsley, and serve right away. This dish is best served hot, allowing the warmth and flavors to envelop your taste senses.
Panada
With our Panada Recipe, you can taste the wonderful flavor of Italy in every spoonful. This hearty combination of rustic bread and thick broth leads you on a culinary journey of simplicity and fulfillment. Indulge in a bowl of perfect comfort – a flavor that knows no bounds.
Ingredients
- 4 cups chicken or vegetable broth
- 1 cup day-old bread, torn into small pieces
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons extra-virgin olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Prepare the Bread:
- Begin by tearing the day-old bread into bite-sized pieces. The slightly stale bread absorbs the rich flavors of the soup best.
Sauté the Garlic:
- To sauté the garlic, heat the olive oil in a big pot over medium heat. Sauté the minced garlic until aromatic, taking care not to brown it.
Add Bread to the Pot:
- Toss the torn bread pieces into the pot, tossing them to coat evenly with the garlic-infused oil. Allow about a minute or two for the bread to toast gently.
Pour in the Broth:
- Slowly pour in the chicken or vegetable broth, swirling constantly to incorporate the bread and prevent clumps. Season to taste with salt and pepper.
Simmer to Perfection:
- Bring the mixture to a gentle simmer and leave it to cook for around 10-15 minutes. The bread will soak up the broth's flavors, changing it into a wonderful and soothing mixture.
Grate Parmesan Over the Top:
- Just before serving, generously add grated Parmesan cheese on top of the Panada. The flavorful sharpness of the cheese will wonderfully balance the mellow flavors of the bread and broth.
Garnish and Serve:
- Ladle the Panada into bowls, top with fresh chopped parsley, and serve right away. This dish is best served hot, allowing the warmth and flavors to envelop your taste senses.
Video
Notes
A Quick Tip:
Add a drizzle of high-quality balsamic vinegar or a dollop of creamy mascarpone to your Panada for an extra layer of flavor. These additives elevate the meal, transforming it into a versatile canvas for your culinary imagination.
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Frequently Asked Questions:
Q: What is Panada?
A delicious Italian meal called panettone, often known as bread soup. The dish is a simple yet filling combination of tender slices of day-old bread and aromatic broth, resulting in a cozy and rustic combination.
Q: Can I use different types of bread for Panada?
A: Definitely! Although rustic or day-old bread is frequently used in traditional recipes, you are welcome to experiment with other types of bread. Whole-grain, ciabatta, or baguette can give your panama distinctive flavors and textures.
Q: Is Panada suitable for vegetarians?
A: Sure, vegetarians can just substitute veggie stock for chicken broth while making paneta. Without any ingredients derived from meat, it yet offers a rich and savory experience.
Q: Can I make Panada in advance?
A: Although fresh pandana is best consumed immediately, you can toast the bread and make the soup ahead of time. Mix them right before serving to preserve the perfect flavor and texture.
Q: How can I customize my Panada?
A: The panada is adaptable! To make it even better, drizzle some good balsamic vinegar over it, put some mascarpone on top, or add some fresh herbs, like rosemary or thyme, for a unique touch.
Q: Can I freeze Panada?
A: Freezing could change the bread’s texture, but the broth can be frozen separately and reheated as needed. For optimal results, prepare fresh bread right before serving.
Q: Are there gluten-free options for Panada?
A: Definitely! To make a tasty gluten-free version of panada, look into gluten-free bread substitutes. Make sure there are no glutens in the broth or other ingredients.
Q: How long does it take to make Panada?
A: The entire process, including cooking and preparation, takes about thirty minutes. This recipe is simple and quick, making it the ideal comfort food for hectic days.
Q: Can I make Panada with store-bought broth?
A: This recipe does indeed work well with store-bought broth. To improve the taste of your panada overall, use a premium broth.
Nutrition Fact –
Approximate Nutrition per Serving:
Calories: 250-300 kcal
Protein: 10-15g
Fat: 10-15g
Saturated Fat: 3-5g
Carbohydrates: 25-30g
Dietary Fiber: 2-4g
Sugar: 1-2g
Sodium: 800-1000mg
