What is Panada?

Panada is a soup made mainly of crispy or musty bread cubes that are moistened with broth. It is a common meal served in traditional Italian cuisine. Although it has been historically made of peasants, the chefs are often updated using more modern ingredients to create luxury versions.

bread -based soups were a common peasant food, because cats bread could be used as a way to stretch the remaining foods and prevent waste. A small amount of vegetables, cheeses, meat or other ingredients that were not enough to create another full side dish or entrée in themselves, to mix together with the broth and bread to fill the soup that was filled as the main meal. This helped ensure that no foods were unnecessarily thrown away, especially when food supplies were limited. Because the bread is sliced ​​before adding to the broth, it must be robust and hard or it becomes too oversteratedIt will break down in the soup instead of keeping its shape and simply soften. The musty bread was usually used for soup because it was already hard. Ciabatta, Focaccia and other strong Italian white bread are the most common varieties of bread used for soup.

Panada ingredients also traditionally include broth or other liquid. Beef broth is a common variety, but in addition to milk, wine, water or a combination of liquids, chicken or vegetable broth can also be used. The broth and bread are generally flavored with Italian cheese to add more taste to the bowl. Parmigiano reggiano, a strong Italian hard cheese, is usually used for soup, because only a small amount is sufficient to flavor the soup. You can add any remnants such as zucchini, green beans or tomatozahute broth to the soup.

The process of preparing the soup Panada begins with chopping crispy or outdated bread to densechice or pieces. All preferred vegetables and other ingredients are chopped into pieces and are added to a large soup pot and covered with broth, milk, wine or water. The soup is then heated to lightly boiling and leaving it for at least 20 minutes to allow the vegetables to cook; The longer the soup, the richer the taste, so some chefs will cook the soup as long as possible. Conducts of bread are generally added to the boiled soup about 10 minutes before serving to just moisten them without boiling and falling apart.