Unicorn (Unicorn@Indenial.com)
Thu, 28 Jan 1999 08:49:56 -0500
Thanks to reader Dolores Spoonmore for today's food funny:
Q: Why did the banana split?
A: Because it saw the bread box, the ginger snap and the milk shake.
Although this soup is well know throughout Italy, it originated in
Lombardy, whose capital city is Milan, and is peasant cooking
at its best: simple and delicious.
Zuppa alla Pavese
4 Tbs (60 ml) butter
4 slices Italian bread, about 1/2 inch (1.5 cm) thick
4 cups chicken stock, fresh or canned
4 eggs (as fresh as possible)
Freshly grated Parmesan cheese
Heat the butter in a large skillet over moderate heat and fry the
bread, turning it, until it is golden brown on both sides. Place a
slice of bread in each of four soup bowls. Bring the chicken stock to
a simmer in a saucepan over medium heat. Bring 2 inches (5 cm) of
water to a simmer in a large skillet, and gently put the eggs into the
water by first breaking the eggs, one at a time, into a cup or saucer,
and then letting them slide into the water, disturbing the water as
little as possible. Do not let the water boil. Poach the eggs for 3
to five minutes, depending on the firmness you prefer, and then remove
them from the water with a slotted spoon, allowing them to drain on a
paper towel for a few seconds before placing them on the slices of
bread. Sprinkle the eggs and bread with Parmesan cheese and pour the
stock around the bread. Serve immediately. Serves 4.
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