📝 About This Recipe
Panada is the ultimate expression of Italian 'cucina povera,' a soul-warming bread soup that transforms humble pantry staples into a masterpiece of texture and flavor. Originating from the northern regions of Italy, this dish relies on high-quality broth and aged bread to create a porridge-like consistency that is both silky and incredibly satisfying. Infused with the richness of Parmigiano-Reggiano and the warmth of nutmeg, it is the culinary equivalent of a warm hug on a cold winter evening.
🥗 Ingredients
The Bread Base
- 300 grams Stale Crusty Bread (ideally sourdough or Italian levain, cut into 1-inch cubes)
- 50 grams Unsalted Butter (high-quality European style preferred)
The Liquid Gold
- 1.5 liters Beef or Chicken Bone Broth (homemade is best for deep flavor)
- 1 piece Parmigiano-Reggiano Rind (scrubbed clean)
Flavorings and Binding
- 2 Large Eggs (at room temperature)
- 100 grams Parmigiano-Reggiano (freshly grated, plus more for serving)
- 1/4 teaspoon Whole Nutmeg (freshly grated)
- to taste Sea Salt
- to taste Freshly Cracked Black Pepper
Aromatic Garnish
- 2 tablespoons Extra Virgin Olive Oil (for drizzling)
- 1 tablespoon Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Begin by preparing your bread. Ensure it is truly stale and bone-dry; if it is still soft, bake the cubes in a 300°F (150°C) oven for 10-15 minutes until toasted but not browned.
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2
In a heavy-bottomed Dutch oven or stockpot, melt the butter over medium-low heat until it begins to foam and smell slightly nutty.
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3
Add the bread cubes to the pot and toss them thoroughly in the butter for 2-3 minutes. This coats the starch and prevents the soup from becoming unpleasantly gummy.
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4
Slowly pour in the bone broth, stirring gently to submerge all the bread pieces.
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5
Add the Parmigiano-Reggiano rind to the pot. This is a secret chef's trick that adds an incredible umami depth to the broth as it simmers.
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6
Bring the mixture to a very gentle boil, then immediately reduce the heat to the lowest setting. Cover the pot halfway with a lid.
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7
Allow the soup to simmer for approximately 30-40 minutes. Do not stir frequently at first; let the bread slowly absorb the liquid and break down naturally.
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8
While the soup simmers, whisk together the eggs and the grated Parmigiano-Reggiano in a small bowl until a thick paste forms. Season this paste with the freshly grated nutmeg.
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9
After 40 minutes, use a whisk or a wooden spoon to vigorously beat the soup. The bread should be completely soft and should break apart into a thick, creamy consistency.
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10
Remove the Parmigiano rind. Taste the soup and adjust the seasoning with salt and pepper, keeping in mind that the cheese added later will be salty.
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11
Take the pot off the heat. Temper the egg and cheese mixture by whisking in a small ladle of the hot soup, then slowly pour the tempered mixture back into the pot while stirring constantly.
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12
Return to very low heat for 1-2 minutes just to cook the egg through—do not let it boil, or the eggs will scramble.
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13
Ladle the thick, velvety Panada into warmed shallow bowls.
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14
Finish each serving with a generous drizzle of high-quality extra virgin olive oil, a sprinkle of fresh parsley, and an extra dusting of cheese.
💡 Chef's Tips
Use a heavy-duty bread like a rustic Pugliese or Sourdough; sandwich bread is too flimsy and will disappear into the broth. If the soup becomes too thick (it should be like a loose porridge), simply whisk in a little more warm broth or water until you reach the desired consistency. Always grate your nutmeg fresh; the pre-ground version loses the essential oils that give this soup its signature aromatic profile. Don't discard the cheese rind! Once softened in the soup, it is a delicious treat for the cook to chew on. For a vegetarian version, use a rich mushroom or vegetable bouillon, but ensure it is well-seasoned to compensate for the lack of meat fats.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Vermentino or Pinot Grigio to cut through the richness. Serve alongside a bitter green salad, such as radicchio or arugula with a lemon vinaigrette. A side of roasted marrow bones adds an extra layer of decadence for a full winter meal. For a rustic touch, serve with a glass of light-bodied red wine like a Valpolicella slightly chilled. Follow this soup with a simple roasted fruit dessert, like pears poached in red wine.