Zuppa alla Pavese

Zuppa alla Pavese is a traditional dish from Lombard cuisine, simple yet full of flavor. Here’s how to prepare it.

Ingredients

• 4 slices of rustic bread
• 4 fresh eggs
• 1 liter of clear, flavorful meat broth
• 50 g butter
• grated Parmesan cheese to taste
• Salt and black pepper to taste

Preparation

1. Start by toasting the slices of rustic bread. You can toast them in the oven or in a non-stick pan until golden and crispy.
2. Meanwhile, bring the meat broth to a boil.
3. Once the bread is ready, place it at the bottom of wide, heat-resistant bowls.
4. Pour the boiling broth over the bread until it is covered.
5. Carefully place a raw egg on each slice of bread. Tradition calls for leaving the egg whole so the yolk stays soft.
6. Return the bowls to the oven at 180 °C for a few minutes. Remove them as soon as the white has slightly set.
7. When serving, add a pat of butter, which will melt and give the soup an even richer flavor.
8. Finish with grated Parmesan, salt, and freshly ground black pepper to your taste.

The contrast between the hot broth and the just-cooked egg, together with the crunch of the toasted bread and the bold taste of Parmesan, makes this soup a comforting and nourishing dish, perfect for cold days.

Trivia

Legend has it that Zuppa alla Pavese was born by chance when the King of France, Francis I, after being defeated at the Battle of Pavia in 1525, was hosted at a farmhouse in the area. He asked for something to eat and was served this simple, restorative dish, which he greatly enjoyed.