Best Zuppa Pavese Recipes

Zuppa Pavese image

Provided by Regina Schrambling

Time 20m

Yield One serving

Number Of Ingredients 8

2 teaspoons butter
1 large slice firm, coarse-textured bread
1 cup good meat or poultry broth, preferably homemade
1 medium egg
Salt and freshly ground black pepper
2 tablespoons freshly grated Parmesan
1 teaspoon minced fresh Italian parsley
Grated fresh nutmeg

Steps:

Preheat the oven to 350 degrees, then turn it off.
Melt the butter in a large skillet and fry the bread until golden brown on both sides. Place in a soup bowl just large enough to fit the bread. Place the bowl in the warm oven.
Place the broth in a saucepan and bring to a strong boil. Season with salt and pepper if necessary.
Remove the bowl from the oven and break an egg on top of the bread. Pour the boiling broth over the egg and season with pepper to taste. Sprinkle with Parmesan, chopped parsley and a grating of fresh nutmeg. Eat at once.

Grandma Decanini's Zuppa Pavese Recipe by Tasty image

Provided by Deanna Bautti

Yield 2 servings

Number Of Ingredients 8

1 qt chicken broth
2 tablespoons dried parsley
2 teaspoons butter
2 thick slices good Italian bread
2 eggs
grated parmesan cheese, plus more to taste
salt, to taste
pepper, to taste

Steps:

In a small pot put 1 quart chicken broth and 2 tbsp dried parsley. Bring to a low boil, then turn down to a simmer.
In a frying pan add a knob of butter and grill both sides of bread until nice and crunchy. Slice in half and arrange in oven-safe bowl.
Crack 1 or 2 eggs over the bread so as not to break yolks. Add salt and pepper and a dash of parsley.
Slowly ladle or pour simmering broth over eggs and bread, do not break yolk!
Add Parmesan cheese and bake at 350°F (180°C) for 20-25 minutes for soft-boiled eggs, longer if you want the yolk harder. Add more broth and cheese fresh out of the oven.

Zuppa Alla Pavese (Chicken Soup W/ Poached Egg) image

Provided by Michelle_My_Belle

Categories Stocks

Time 13m

Yield 4 serving(s)

Number Of Ingredients 5

4 tablespoons butter
4 slices Italian bread (1/2 inch thick)
4 eggs
3 cups chicken stock
2 tablespoons parmesan cheese

Steps:

Soup:.
heat chicken stock to a simmer and keep on low heat covered untill ready.
Eggs:.
in 10 inch Skillet melt butter over low heat.
in it cook bread, turning often, for 4-5 minutes, untill golden brown on each side (you could use toaster if you have one that can handle the thicker bread).
Place 1 slice of bread each into four bowls.
bring 2 inches of water to a simmer in skillet (If you opted to use toaster first melt one tbsp of butter in pan).
Break one egg into a saucer.
hold saucer as close to the water as you can and slide it carefully into the skillet.
Gently lift the white over the yolk with a wodden spoon.
break and cook other three eggs in this fashion - trying to keep them apart.
cook 3-5 minutes depending on firmness desired.
remove with slotted spoon and place one egg on top of each slice of bread in bowl.
sprinkle eggs with cheese and remove soup from heat and pour around it.
serve at once.