Zuppa alla Pavese from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
Traditionally this dish is made by pouring boiling stock over an uncooked egg and toasted bread, so the egg stays quite raw and the toast soaks up the stock and falls apart – it’s hearty and...
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Ingredients
- 150 g sourdough bread, crusts discarded, cut into 1 cm cubes
- 50 g unsalted butter
- 4 eggs
- 50 g Grana Padano, freshly grated
- 1 litre Chicken Stock
- 1 tablespoon white wine vinegar
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