Zuppa alla pavese

Yield: 2 Servings

Measure Ingredient
2½ cup Well-flavored chicken stock or broth
Salt and freshly ground pepper
¼ cup Butter
2 Thick slices crusty bread
¼ cup Grated Parmesan cheese
2 Eggs at room temperature

From: Anja Wolle <A.C.Wolle@...> Date: Tue, 2 Jul 1996 11:34:27 +0100 Source: 500 Recipes Cooking for Two, Wendy James (ed.), Treasure Press 1989 Gently heat the stock in a saucepan and season to taste with salt and pepper. Heat the butter in a large frying pan and saut=E9 the bread on both sides until golden. Place a slice of bread in each warmed soup bowl.

Sprinkle with a little salt and grated cheese. Break an egg into each bowl.

Bring the stock to a rolling boil and carefully ladle over the eggs. (Keep the stock on the heat while working, so that it remains hot enough to poach the eggs.) Serve at once.


From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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