Brodo, bread and grana

Brodo, bread and grana

By
From
Modern Italian Food
Serves
6
Photographer
Earl Carter

A recipe similar to pasta in brodo, except that instead of pasta you use good quality bread – preferably a couple of days old. The grana lumps melt in the hot stock while the bread ‘bulks’ up the soup. Naturally, this is just as good, if not better, without the bread.

Ingredients

Quantity Ingredient
1.5 litres Golden chicken stock
4 small slices good quality rustic-style bread, left to go stale
grana padano cheese, grated and also in small lumps

Method

  1. Heat the stock, add the bread and the cheese and serve really hot.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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