SC - Rec: zuppa alla parvese

[Seton1355 at aol.com]

>From the   **GOOD AND GARLICKY, THICK & HEARTY, SOUL-SATISFYING, MORE THAN 
MINISTRONE ITALIAN SOUP COOKBOOK** by Joe Famularo

**POACHED EGGS PARMIGIANO IN BROTH**
**ZUPPA ALLA PAVESE**

Alla pavase means "in the style of Pavia", a city close to the Po river in 
Lombardy region of Italy.  This soup is called  "alle pavese" because it was 
created  in Pavia in 1525 for Francis I, King of France who was fighting 
Emperor Chas. V in the battle of Pavia.  As Lombardy is the greatest producer 
of milk in Italy, butter and cream are fresh and abundant.  The soup 
therefore is enriched by butter, not oil, and butter is used to brown the 
bread.  

4 T unsalted butter, melted
12 slices of Italian bread, each 1" thick
8 C beef broth or chicken broth
6 eggs, poached
6 T freshly grated parmigano cheese
salt and freshly ground black pepper to taste

Preheat oven to 350
Butter all the bread slices  on both sides and place them on a baking sheet.
Toast the bread in the oven, turning once, until golden on both sides  (about 
15 min)
While the bread is toasting, bring the broth to a boil in a medium size soup 
pot over medium heat.  Cover and reduce heat to a slow and steady simmer.
Place 2 slices each of toasted bread into 6 wide soup bowls, arranging the 
slices, side by side.
Place a poached egg over the bread slices.
Sprinkle with 1 T grated cheese.
Be sure the broth is really hot and ladel it over the eggs.
Add salt and peper and serve immediately.
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