Recipe from the Black Countess of Panissa Ingredients2 shallots20 g butter300 g stale bread1/2 teaspoon cinnamon1.5 broth40 g parmesan crust1 sprig of sagepepper Preparation Finely chop the shallots and wilt them in a saucepan with the butter, cinnamon and sage leaves. Keep the fire very low so that the soffritto does not take on colour. Break up the bread and put it in the casserole, cover with the hot broth and cook over low heat for 1 hour. During baking, stir often with a wooden spoon to unravel the bread. Scrape the crust of the Grana cheese to clean it well, then cut it into cubes and add them to the soup 2 minutes before the end of cooking. Serve in individual bowls and garnish each with a couple of sage leaves. Complete with a pepper mill to taste. |