Pancot maridaa (eggs and boiled bread) is a traditional dish of Lombardy and a symbol of its rural heritage. This boiled bread soup recalls the frugality and humility of country life, when no one would ever think of wasting a piece of bread. The ingredients for a great pancot maridaa can be found anywhere, but what makes a huge difference is the quality of our Grana Padano DOP cheese.
Ingredients – serves 4
- 4 stale bread rolls
- 2 eggs
- 40g butter
- 2L beef stock
- Pepper to taste q.s.
- Grated Grana Padano cheese
Our somellier suggests pairing this dish with a glass of rosè wine Chiaretto del Garda.
How to cook pancot maridaa
- Soak the stale bread rolls in beef stock for about 2h. Break them with a fork, add 40g of butter, then bring to a boil and simmer, constantly stirring. Add pepper to taste.
- Mix the eggs and 2 tablespoons of grated cheese in a serving bowl. Gradually add the boiled bread and stir well.
- Serve in the same bowl with a sprinkle of grated Grana Padano DOP.
Eating this is even more enjoyable understanding the history.