CookEat Recipe
Panata
Soft clusters of bread, egg and Parmesan gently set in clear broth, with a little nutmeg.
Method
Steps
Step 1
Gather the ingredients: 130 g day-old bread, grated into crumbs, plus a little more if needed; 4 eggs; 50 g finely grated Parmesan; Nutmeg to taste; 1 pinch salt; About 1.5 litres ready-to-use clear meat broth; Optional: a little separately cooked green vegetables or peas.
Step 2
In a wide saucepan, mix the grated bread, eggs, Parmesan, nutmeg and a pinch of salt into a soft, cohesive mixture. Add a little more grated bread only if it is very loose; it should not become stiff.
Step 3
Warm the broth without bringing it to a boil. Gradually loosen the bread mixture with most of it, keeping a little broth back for adjusting the consistency.
Step 4
Set the pan over very gentle, evenly distributed heat. As the broth approaches a simmer, use a spoon to nudge the mixture away from the sides toward the middle without breaking it into fine crumbs. Avoid vigorous boiling or whisking.
Step 5
Let the bread-and-egg mixture set into tender clusters surrounded by clear broth. Add reserved hot broth if needed. Check that the centre of a cluster reaches 74°C, then transfer carefully to a tureen and serve hot.
Step 6
For a vegetable version, cook a little green vegetable or peas separately and drain. Mix into the bread-and-egg mixture before loosening it with broth, then continue the same gentle setting method.
Cooked it? Rate it.
Cooked 0 times