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Zuppa Alla Pavese is a traditional Italian soup that originates from the city of Pavia in Lombardy, northern Italy. This simple yet comforting dish is a perfect example of Italian cuisine’s ability to transform humble ingredients into something truly delicious.
Legend has it that this soup was created in the 16th century for King Francis I of France. After losing the Battle of Pavia in 1525, the king sought refuge in a farmhouse where the farmer’s wife prepared this impromptu dish using the limited ingredients she had on hand. The king was so impressed that the soup became a local specialty and eventually gained national recognition.
4
servings10
minutes15
minutes250
kcalZuppa Alla Pavese is a traditional Italian soup from Pavia, Lombardy, northern Italy. The soup became a local specialty and gained national recognition. It consists of four slices of crusty Italian bread, four large eggs, six cups of beef broth, grated Parmigiano-Reggiano cheese, unsalted butter, extra-virgin olive oil, salt, freshly ground black pepper, and chopped fresh parsley.
To make the soup, preheat the oven to 350°F, toast the bread slices, and bring the beef broth to a simmer. Poach the eggs for 3 minutes, then place them on top of the bread slices. Pour the hot broth over the bread and egg, drizzle with melted butter and olive oil, sprinkle with grated Parmigiano-Reggiano cheese, season with salt and freshly ground black pepper, and garnish with fresh parsley.
4 slices of crusty Italian bread (about 1 inch thick)
4 large eggs
6 cups of good quality beef broth
1/2 cup grated Parmigiano-Reggiano cheese
2 tablespoons unsalted butter
4 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste
Fresh parsley, chopped (for garnish)
Italian cuisine, with its emphasis on fresh ingredients, regional specialties, and time-honored cooking methods, has become synonymous with comfort, conviviality, and gastronomic excellence.
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