Zuppa Pavese


4 large (1/2-in. thick) slices crusty country bread
4 tbs. butter
8 eggs at room temperature
4 tbs. grated Parmigiano
1 qt. beef broth

How to make the ZUPPA PAVESE:

How to make the zuppa pavese: Fry the slices of bread in butter on both sides. Break one egg on top of each of the bread slice without breaking the yolk. Cover with plenty of Parmigiano. Bring the broth to a boil and pour it slowly over the eggs. The eggs will cook fast. Serve the zuppa pavese immediately.

You may also fry the eggs in butter before placing them on the slices of bread, and then cover with hot broth.

Serves 4

Regional recipe from Lombardy

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.