Panada

• 2 litres beef broth
• salt
• a few sage leaves
• 40

Bring the broth to a boil with a pinch of salt, the sage leaves and a knob of butter.

Chop the stale bread then add to the boiling broth. Cook for about 15 minutes, stirring constantly, until the bread is soft.

Serve hot, topped with the rest of the butter and some grated Grana.

This version of bread soup is common around Bergamo and Milan. An even simpler recipe involve