Pane Cotto con Alloro

Name: Pane Cotto con Alloro
Yield: Serves 4
Cuisine: Italy
Ingredients: 8 tablespoons freshly grated pecorino cheese; 2 fresh bay leaves or 1 dried bay leaf; salt; 75 ml (2½ fl oz) olive oil; 8 stale white bread rolls, broken into smallish pieces

Bread and Cheese Soup

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

About

This soup crops up all over the country in various forms and has its roots in times of poverty when nothing was ever wasted, not even the leftover stale bread. It is a nourishing soup which can be thrown together quickly, though somewhat spartan for modern tastes. You might prefer to start with stock.

Ingredients

salt
2 fresh bay leaves or 1 dried bay leaf
75 ml (

Europe
Italy
Soup
Mediterranean
Vegetarian

Method

Bring 1.2 litres (2 pints) water to the boil with a pinch of salt. Add the bay leaves or leaf and the oil. Stir and simmer for about 5 minutes. Throw in the bread and stir. Pour out into a soup tureen and