Zuppa alla pavese
Zuppa alla Pavese is a traditional Lombard dish, born according to legend in Pavia to honor the French King Francis I. Hot meat broth welcomes slices of toasted bread, poached egg, and grated cheese, creating a harmony of simple and genuine flavors. A humble first course that is extraordinarily nourishing and comforting.
Preparation
- 1
Bring the meat broth to a gentle simmer in a large pan and maintain a stable temperature.
- 2
Cut the bread into slices approximately 1 centimeter thick and lightly toast them in the oven at 180°C for 5-8 minutes, until they become crispy.
- 3
Brush the toasted bread slices with butter to make them softer and more flavorful.
- 4
Arrange the bread slices in individual serving bowls.
- 5
Carefully pour the hot broth into the bowls over the bread, cover lightly with a lid, and let rest for 2-3 minutes to soften the bread.
- 6
Meanwhile, bring another pot of lightly salted water to a gentle simmer.
- 7
Gently break each egg into a ladle and slide the egg into the hot water to create a poached egg; repeat with all the eggs.
- 8
When the eggs are cooked (approximately 3-4 minutes), place one in each bowl.
- 9
Generously sprinkle with grated Parmigiano Reggiano, adjust salt and pepper to taste, and serve immediately.
Chef's Tips
For a more savory broth, prepare it with beef or chicken that has been previously cooked. The secret is to keep the broth very hot when serving and not overdo the softening of the bread, which should remain slightly crispy.