See below for recipe
Bread has always been a universal symbol of nourishment, sharing and memory—present on the tables of every generation. It has accompanied the history of people’s food, becoming not only a daily staple, but also an object of respect, and for many, almost sacred. Our grandparents and parents instilled in us the importance of not wasting bread.
It is precisely from this attention and a genuine deep-rooted culture of recycling that extraordinary recipes were born throughout Italy that give new life to leftover bread. We have simple, yet flavorful dishes, ranging from desserts, to stuffed pasta, from breading to peasant soups. Even today, these preparations continue to live on, reinterpreted in a modern and creative way.
This recipe is a simple and authentic soup, typical of the Italian province Vicenza. It is made with stale bread and vegetable broth, but in the past, those who could afford to used chicken broth to make it richer. A humble dish, this recipe tells stories of family, tradition and respect for what you have.
“Pana’ vicentina” with Chicken and Celeriac – Recipe
Adapted by GIANLUCA TOMASI
Yields 4 servings
Ingredients
- 400 g stale bread without crust
- 0,8 liter chicken broth
- 40 g grana Padano cheese
- 30 g onion
- 100 g celeriac
- 100 g chicken breast
- Extra virgin olive oil
- Black pepper
- Salt
- Thyme
Instructions
- Brown the onion in a little oil.
- Add the bread crumbs and then pour in the broth.
- Continue cooking over low heat for 30 minutes.
- Add the cheese and blend finely.
- Cut the chicken breast into small pieces and cook in a pan with a little oil for a few minutes.
- Pour the cream onto each plate, add the celery and chicken, and season with pepper and extra virgin olive oil.
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