Panata - Italian bread soup
Jump to recipe
Discover the magic of Panata, a wholesome and flavorful bread soup that rescues stale bread from being discarded. This fast and nourishing recipe is a game-changer, turning leftovers into a delicious Italian delight. In just minutes, you can create a satisfying dish that's perfect for a quick lunch or dinner. If you've been hesitant about turning your bone broth into a soup, Panata is the answer. It's not only frugal but incredibly tasty, proving that good food doesn't have to take hours to prepare.
Panata is the "Easter soup" in Italian cuisine. It is a testament to an idea transformed from ordinary ingredients into something extraordinary. This soup, traditionally served at the end of Lent, is simple and quick, without sacrificing taste. The essence is to store leftovers, the most important problems of these, stale bread crusts. The recipe includes breadcrumbs, grated bread, eggs, cheese, nutmeg and salt, and everything is combined in a warm broth. The result is a delicious dish that has something extraordinary about it.
Recipe informations:
Ingredients
- 1 l of broth (chicken, beef)
- 4 bread crusts from sourdough or sprouted loaf
- 3 eggs
- 1 cup grassfed cheese, grated or chopped into small pieces
- 1-2 pinch nutmeg
- 1 cup leftover chopped, cooked vegetables (optional)
- Pepper to taste
- Salt to taste