Name: Indivia Rehamina (Curly Endive Soup)
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: Grated Parmesan cheese for serving, if using vegetable broth; 4 cups meat or vegetable broth; Stale slices of coarse country bread as needed; Salt and freshly ground black pepper to taste; 2 large heads curly endive, well rinsed and chopped

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Cucina Ebraica

By Joyce Goldstein

Published 1998

About

In style, this Roman recipe resembles a panada, or layered bread soup. Broth, vegetables, and bread are stacked in a heavy pan and baked in the oven until the bread absorbs most of the broth. The cakey mixture is then eaten with a spoon. The pleasantly bitter curly endive (sometimes known as chicory) can be replaced by escarole.

Ingredients

4 cups meat or vegetable broth
2 large heads curly endive, well rinsed and chopped
Stale slices of

Method

Preheat an oven to 325 degrees F.

In a wide, heavy saucepan with a tight-fitting lid, bring the broth to a boil. Add the chopped greens and wilt them quickly, then cover the greens with the bread slices in a single layer. Remove from the heat, cover the pan, and place in the ov