Panada from Recipes from Milan and Lombardy by Slow Food
Bring the broth to a boil with a pinch of salt, the sage leaves and a knob of butter. Chop the stale bread then add to the boiling broth. Cook for about 15 minutes, stirring constantly, until the b...
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Grater
- Serving bowl
- Spoon
Ingredients
- 300 g stale bread
- 40 g butter
- grated Grana Padano cheese
- 2 litres beef broth
- a few sage leaves
- salt
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