Italian “Focaccina” made of eggs, butter, milk, flour, salt, spread; it must have the thickness of a finger, and have to be fried in a pan in butter, then cut into squares that are coocked in good meat broth. This receip is a special soup of Brescia.

Ingredients – 4 portions

  • 150 gr. white flour
  • 200 gr. butter
  • 6 eggs
  • milk e.
  • 1.5 liters of meat broth
  • Grated grana cheese e.
  • sale
For the sweet variety replace salt with sugar and do not add the Grana cheese; This variant is particularly welcome to children.

Traditional procedure

  • Grease with butter a baking sheet, and work the remaining  it into a bowl with a wooden spoon until it is foamy; then add the eggs one at a time, mix well and add the flour little by little, an finally add salt (or sugar if you like to cook the sweet one) .
  • To make the dough softer, dilute it with milk.
  • Pour the batter into the baking pan leveling them up to a thickness of a finger.
  • Put the pan in a moderate temp. oven until the “Focaccina” crust is golden brown.
  • Let it cool and cut, with a pointed knife  many small bricks to be put into the boiling broth, and cooking them for several minutes.
  • Serve Brofadei with Grana cheese (or not if you like to make the sweet one) .