This is a mix of three different regional dishes. It is found in Bergamo as Panada Bergamesca and in Venice as Panada Veneta.
Each Nonna has her own prefared ingredient. I used all of them and made my own version.
This is old comford food and helps with old pieces of bread.
I had some from the last year (today is Jan 2nd) and wanted something warm on a snowy day.
Recipe for 2:
200 g older bread in very thin slices
1 liter vegetable stock from paste
2 garlic cloves
2 bay leaves
Black pepper, Italian herbs
30 g Grana Padana
2 knobs of butter
1 tbsp olive oil
Put the thin slices in a pot and pour hot stock on top. Add chopped garlic and bay leaves and season it.
Let the bread soak for 10 min without starting to cook it. Then bring it to boil, reduce the heat and cook for 15 min.
Add cheese and put it on a plate and drizzle some olive oil around. If there are leftovers, eat them for breakfast with a fried egg on top.
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