Panada

Ingredients:

 

150 grams Parmigiano Reggiano

50 grams butter

2 pounds of  bread that is several days old

 

Preparation:

Taking a pound  of bread that is a few days old, break it into fragments and put it into a saucepan. Cover with cold water, add salt and cook for 45 minutes on  medium heat without stirring until the bread has absorbed all the water. Season with 50 grams of melted butter and at least 150 grams of Parmigiano Reggiano

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