15 February 2012

Grandmother's Panadea



How many times we throw away bread ? My grandmother used to cook this soup with bread that would be otherwise wasted : she was an amazing cook but she did not have all the facilities we have today , though....she could make a perfect fry in the fireplace ( she knew what kind of wood to use , and how big or little it should be to keep a constant fire ). I love this soup , it's creamy , full of savor , you wouldn't say it's made with nothing more than bread ! It takes long to cook but that's the secret , after 2 hours you'll see the changes , a sort of chemical transformation , a tasteful smell begins spreading out of the kitchen...a smell of home . In the meantime you won't need to stay beside the pan , just mix few times and that's all . Last time I cooked it I added some boiled  spinach that were left in the frigidaire and I must say ....it was even better .


Ingredients : bread , water the quantity you'll need to cover the bread as in the photo below ( or half water & half stock ,vegetable or meat :if you add some  stock it'll be more tasteful)
extravirgin olive oil , parmigiano cheese , freshly ground black pepper
I won't give you quantities , as you can do by yourself , you can calculate half a tablespoon of oil x each  and parmigiano and pepper as you like it .


Cut the bread into pieces ( I had baguettes ) put it into a pan , add water or half water/half stock : bread will raise so you 'd better control the level of water  by keeping it down with a spoon , because if there's too much liquid it won't be good . Let cook gently for at least two hours , till it becomes 'velouté' as in the photo above , while stirring from time to time to help becoming "creamy" . Season with pepper , oil and Parmigiano ( or a Gruyere if you don't find it ) and serve hot . Bon Appetit ! 



French version

Ingrédients pour 4 personnes:
½ kilo de pain sec ( c'est à dire du vieux pain de campagne ou baguette tradition de préférence )
Eau ou moitié eau moitié bouillon de viande ou des légumes
2O gr de beurre de bonne qualité ou l'equivalent en huile d'olive
du poivre noir fraichement moulu
5o gr de parmesan râpé
 Dans un faitout mettez le pain coupé en morceaux , couvrez avec le bouillon et l'eau , mettez sur le feu .Quand le tout commence à bouillir , baissez le feu et laissez cuire à petit frémissement pendant2 heures , en remuant de temps en temps pour obtenir une crème velouté. La soupe aura la tendance à s'attacher au fond , c'est normal .Vous verrez que la soupe est prêt lors que elle fera comme un toile on dessus. A ce point  ajouté le beurre et le poivre et servez aussitôt avec du parmesan râpé .
La dernière fois j'ai rajouté un  peu d'épinards cuits ...c'était delicieux .


Con questa ricetta partecipo a.... 

il mio primo contest

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3 comments:

  1. favolosa.
    Proprio quel tipo di cucina che piace a me e a cui si sta tornando, per fortuna. Non tutte le crisi vengono per nuocere, mettiamola così.
    buona serata
    ale

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  2. Cara Alessandra : certe ricette rischiano di scomparire perché nessuno le tramanda purtroppo e invece trovo che siano più che mai attuali sotto diversi punti di vista .Qui in Francia va molto la cosidetta " cuisine gastronominique " ma io continuo a proporre i miei menu e son sicura che saranno il futuro ,perché son sani , leggeri , pieni di gusto e perché riportano a delle memorie .Questa zuppa ,fatta secondo le regole , é una delle cose più buone che conosco ! Buona giornata

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  3. Ciao Giuseppina cara, quoto in tutto l'Ale nazionale, e aggiungo che è una zuppa completamente nelle mie corde, di quelle che non sarà mai uguali ogni volta che la fai pechè gli ingredienti sono a occhio.
    Grazie di cuore.
    Un caro saluto e un abbraccio.
    Sabrina

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