Recipe: Zuppa alla Pavese

Zuppa alla Pavese Cooking Directions

Bring the broth to a simmer. Cut each slice of bread to fit the bottom of your bowls. Toast the bread.

Poach the eggs. The eggs can be poached ahead of time and held until ready to serve.

Place the slices of toast in the bottom of 6 heated bowls. Carefully slide 1 poached egg onto each piece of toast. Gently ladle up to 1 ½ cups (360 mL) of broth into each bowl. Sprinkle 1 Tbsp. (15 mL) of cheese and 1 tsp. (5 mL) of parsley over each bowl.

Cook’s Tip

Improve store-bought chicken stock by adding some raw or roasted chicken wings, carrot, onion, celery, and a bay leaf. Simmer, covered, for 1 hour. Strain and refrigerate for a few hours. The fat will rise to the top and can be easily scraped off. Using the roasted chicken wings will result in a darker, stronger broth.