Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Brutti Ma Buoni
Bread Soup for Lent: Panada
Total:
40 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate
Total:
40 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 1 cup fresh sweet peas
  • 1 1/2 quarts chicken stock, recipe follows
  • 1 cup bread crumbs
  • 4 eggs
  • 1/4 cup Parmigiano-Reggiano, grated
  • Salt and pepper
Brown Chicken Stock:
  • 2 tablespoons extra-virgin olive oil
  • 3 1/2 pounds chicken wings, backs, and bones
  • 3 carrots, coarsely chopped
  • 2 onions, coarsely chopped
  • 4 ribs celery, coarsely chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon black peppercorns
  • 1 bunch parsley stems

Directions

Bring 3 quarts of water to a boil and add 1 tablespoon salt. Set up an ice bath nearby. Blanch the peas in the water for 2 minutes, then remove with a slotted spoon, and immediately refresh in the ice bath. Drain and set aside.

In a soup pot, bring to chicken stock to a simmer. In a separate pot, combine the blanched peas, breadcrumbs, eggs, cheese, and salt and pepper, to taste, and stir well. Stir in a ladle of the chicken stock and cook over low heat, stirring constantly and gradually adding the warm stock, a ladle at a time, to keep the eggs from coagulating. Adjust the seasoning and serve.

Brown Chicken Stock:

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

IDEAS YOU'LL LOVE

Bread Soup: Panada

Recipe courtesy of Mario Batali

Bread Soup

Recipe courtesy of Laura Calder

Garlicy Bread Soup

Recipe courtesy of Emeril Lagasse

Farmwife's Bread Soup: Cialledd' alla Contadina

Recipe courtesy of Mario Batali

Bread Bacon and Beer Soup

Recipe courtesy of Dave Lieberman

Queen's Bread Pudding with Cold Fruit "Soup"

Recipe courtesy of Brian O'Reilly

Tomato Bread Soup: Pappa al Pomodoro

Recipe courtesy of Mario Batali

Buttery Baby Pea Soup with Pan Grilled Bread

Recipe courtesy of Dave Lieberman

Italian Bread and Cabbage Soup with Sage Butter

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Not My Mama's Meals

7:30am | 6:30c

Not My Mama's Meals

8:30am | 7:30c

Not My Mama's Meals

9:30am | 8:30c

Vinny & Ma Eat America

10:30am | 9:30c

Vinny & Ma Eat America

11:30am | 10:30c

Vinny & Ma Eat America

12:30pm | 11:30c

Donut Showdown

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Donut Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Sugar Showdown

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Sugar Showdown

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here