Soup alla pavese

For the broth

• 500 g beef rump
• 1 beef bone
• 1 onion

Prepare a broth with the beef, bone, onion, garlic, leek, carrot, celery, tomato paste, salt, peppercorns and cloves. Strain and keep hot.

Melt the butter over a very low heat in a wide frying pan and fry the bread slices on both sides until golden. Remove from the pan and drain on paper towels, then place in warmed soup bowls and sprinkle with abundant grated Grana.

In the same