📝 About This Recipe
Panada is a soul-warming, traditional Italian 'cucina povera' masterpiece that transforms humble pantry staples into a rich, velvety porridge. This dish marries the rustic texture of crusty sourdough with the silky richness of poached eggs and savory Parmigiano-Reggiano. It is a testament to the magic of simple ingredients, offering a deeply satisfying meal that feels like a warm hug in a bowl.
🥗 Ingredients
The Bread Base
- 8-10 ounces Stale Sourdough or Country Bread (cut into 1-inch cubes; crusts included)
- 3 tablespoons Unsalted Butter (high quality if possible)
- 1 tablespoon Extra Virgin Olive Oil (for sautéing)
The Savory Broth
- 6 cups Chicken or Vegetable Stock (low sodium, preferably homemade)
- 3 pieces Garlic Cloves (smashed and peeled)
- 2 pieces Fresh Thyme Sprigs
- 1/2 teaspoon Kosher Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 pinch Nutmeg (freshly grated)
The Egg & Cheese Finish
- 4 pieces Large Eggs (at room temperature)
- 1 cup Parmigiano-Reggiano (finely grated, plus extra for serving)
- 2 tablespoons Fresh Parsley (finely chopped)
👨🍳 Instructions
-
1
In a heavy-bottomed Dutch oven or large saucepan, melt the butter and olive oil over medium-low heat until the butter begins to foam.
-
2
Add the smashed garlic cloves to the pot and cook for 2-3 minutes until they are golden and fragrant, being careful not to burn them.
-
3
Add the cubed stale bread to the pot. Toss well to ensure every cube is coated in the garlic-scented butter and oil. Toast for 5 minutes, stirring occasionally, until the edges are lightly crisp.
-
4
Pour in the stock, thyme sprigs, salt, pepper, and a pinch of nutmeg. Increase the heat to medium-high and bring the mixture to a gentle boil.
-
5
Once boiling, reduce the heat to low. Cover the pot and simmer for 15 minutes. The bread should begin to break down and absorb the liquid, thickening the soup.
-
6
Remove the lid and use a sturdy whisk or a wooden spoon to vigorously stir the bread. This breaks up the larger chunks, creating a thick, porridge-like consistency.
-
7
Remove and discard the garlic cloves and the woody stems of the thyme sprigs.
-
8
In a small bowl, lightly beat the 4 eggs with half of the grated Parmigiano-Reggiano.
-
9
Slowly drizzle the egg and cheese mixture into the simmering soup while stirring constantly in a circular motion. This creates beautiful, silky ribbons throughout the panada.
-
10
Turn off the heat immediately to prevent the eggs from overcooking and becoming rubbery.
-
11
Stir in the remaining Parmigiano-Reggiano and the fresh parsley. The cheese will melt into the soup, adding a salty, nutty depth.
-
12
Taste and adjust seasoning with additional salt or pepper if needed. Ladle the hot panada into deep bowls.
💡 Chef's Tips
Use truly stale, dry bread; if your bread is fresh, toast the cubes in a 300°F oven for 10 minutes before starting. For a richer flavor, use a homemade bone broth rather than store-bought stock. Don't skip the nutmeg—it provides a subtle warmth that perfectly complements the eggs and cheese. If the soup becomes too thick, simply whisk in a splash of warm water or extra stock until your desired consistency is reached. Always grate your Parmigiano-Reggiano fresh from the block for the best melting properties and flavor.
🍽️ Serving Suggestions
Drizzle with a high-quality, peppery finishing olive oil just before serving. Serve with a side of bitter greens, like sautéed radicchio or kale, to balance the richness. Pair with a crisp, dry white wine such as a Pinot Grigio or Vermentino. Add a few drops of aged balsamic vinegar on top for a sweet and acidic pop. Top with crispy pancetta or bacon bits for an added layer of texture and saltiness.