Saturday, March 25, 2017

A True Zuppa DI Montagna

One of the best dishes to come out of my great-grandmother's region of Piemonte is zuppa di montagne or soupe de la montagne. This savory bread pudding is a snap to make and a good way to get rid of stale Italian or French bread.

The first step is to make a broth. It can be any broth but my family has always used chicken and then vegetable. broth. Make about four cups of broth.At this time preheat the oven to 325 degrees F.

It's then slicing the leftover bread into one inch thick rounds and placing them in an UNGREASED glass casserole dish. The pieces can be split to fit the dish.For more color and texture you can also put parboiled Savoy cabbage leaves on the bottom. Swiss cheese is the final layer
It should look like this, with every inch covered with the slices.
Now about that broth. Cook it and then ladle it into the dish, about half the depth of the dish
Bake for only fifteen minutes in a 325 degree F oven or until cheese is melted and browned .
This is the finished product. (disregard the Altoids over in the corner)It is so tasty , with its chewy texture and blend of cheese and bread . I suggested the sacrilege of adding ham but that was met with raised eyebrows and "Noes!!!" The only acceptable variation are Stella Doro breadsticks.,
This is so super easy to make and super delicious -perfect for a chilly late March night!

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