Laura Cena, Ivrea, Torino
Although the name suggests this is a soup, it’s not. Zuppa di Pane originated as a poor man’s dish, and though simple to make, it is very tasty; the process of experimenting with your own additions can be endless.
(Yield: 4 servings)
1 pound stale bread
1½ cups butter
1½ cups grated Parmesan cheese
4 cups chicken broth (warmed)
salt and freshly ground pepper
1. Slice bread to ¾-inch thicknesses and toast lightly.
2.Melt butter in small saucepan over medium heat, making sure it does not boil. Once melted remove from heat immediately.
3.Using 4 individual oven bowls, insert a layer of toasted bread, pour in some butter, and cover with cheese. Add second layer of bread, butter and cheese.
4.Fill each bowl with broth and cover with a final layer of Parmesan.
5.Place on middle rack of an oven preheated to 350°F and cook for approx. 20 minutes, or until tops are slightly browned.
Serve hot, season with salt and freshly ground pepper and add another sprinkling of cheese.
You can add Savoy cabbage, Swiss chard, etc. between two layers of bread.