Traditional Recipes
Zuppa alla Pavese
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Zuppa alla Pavese

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Discover the magic of Zuppa alla Pavese, a delicious Italian soup that turns stale bread into a culinary masterpiece. Imagine golden slices of buttered toasted bread and perfectly cooked eggs, all floating in a pool of aromatic broth. It's a taste of Italy that brings comfort and pleasure and may become your next favorite dish. With this recipe you'll transform simple ingredients into a symphony of flavors.

Zuppa Pavese, also known as Zuppa alla Pavese, is a timeless Italian soup originating from Lombardy. Legend has it that a peasant woman prepared this dish by adding an egg to the soup. This soup was for King Francis I of France during his captivity after the Battle of Pavia. The result is a soup that combines simplicity with royal delight. Traditionally made with Grana Padano or Granone Lodigiano cheese. This soup has become a staple, combining poached eggs, stale bread and hot broth into a harmonious delight.

Recipe informations:

timer

Preparation

10 minutes
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Total

15 minutes
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Yield

Servings 4
4 (1)

Ingredients

  • 4 Eggs
  • 4 slices of Bread
  • 1 l of Meat Broth
  • 40 g Butter
  • 40 g Grana Padano

Steps

1. Step

In a pan, melt butter and brown slices of bread on both sides. Place them in a deep dish or an oven-friendly bowl.

2. Step

Crack an egg into each bread slice, aiming to keep the yolk intact. Sprinkle a generous amount of Grana Padano on top.

3. Step

Pour a ladle of hot broth over the bread and eggs, creating a flavorful infusion.

4. Step

Heat your oven to 150 degrees and place the soup in it for 5 minutes. This gentle bake ensures the Zuppa alla Pavese is served piping hot.