Time
1 hour
Difficulty
Easy
Course
First Courses
Italian Region
Ingredients
- 4 cups meat broth
- ½ lb stale bread
- 1 ¾ oz butter
- 2 tablespoons olive oil
- 1 oz grated Parmigiano Reggiano cheese
- salt and pepper
Preparation
20 minutes preparation + 40 minutes cooking
Put the beef stock in a pot, add the stale bread cut into fairly small pieces and leave to cook over low heat for about 20 minutes. Mix in thoroughly the butter, two spoonfuls di olive oil, salt, pepper and grated Parmesan cheese. Leave to cook for about 20 minutes. The dish is well cooked if it is set in the center, and surrounded by a ring of clear stock. Serve immediately.
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