La Panà
This is a very rustic and simple dish. It was one of my grandfather's favorites and we ate it often. When my mother asked my grandfather what he wanted for dinner would respond in dialect saying, "La panà ben salà ben consà," which means the panà well salted and well seasoned. My grandfather ate this as a first course almost every night along with a glass of red wine.
1 lb. dry bread
2 quarts meat broth
1/3 cup extra virgin olive oil
1/2 cup fresh ground parmesan
salt and pepper to taste
1. Break or cut the bread into 1/2 to 1 inch pieces.
2. Place them in a large pan and pour the olive oil over them.
3. Now add the broth, boiling hot, to the bread.
4. Bring to a boil, cover and reduce heat.
5. Boil gently for 30 minutes about half way through salt and pepper as necessary.
6. As the panà cooks you may want to add more broth to bring it to the consistency of your preference.
7. Mix in the parmesan when it has finished cooking.
8. Serve hot with a bit of extra virgin olive oil.
This dish is a fundamental part of a style of life that was once practiced in my region of Italy.
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