We hand out recipes at our market stalls. Watch this space (or come and visit us) for more!
Zuppa di Pan Gratto
Fish soup with breadcrumbs and Parmesan
- 4 slices of pane toscano or good quality white bread 1cm thick
- 50g butter
- 2tbsp olive oil
- 1.3lt of fish broth (made with 1.3kg of fish bones, white wine, stock vegetables and 3lt of water)
- 5 tbsp dried white breadcrumbs
- 3 egg yolks
- 120ml double cream
- Juice of a lemon
- 100g grated Parmesan
- Bunch of chopped parsley
Cut the slices of bread into cubes and fry in the butter and oil till crisp then drain. Bring the fish broth to the boil. Add the dried breadcrumbs, stirring constantly. Simmer for 5 minutes.
Beat the egg yolks lightly. Add the cream and lemon juice, Parmesan and plenty of pepper and continue beating until well blended.
Draw the soup off the heat and beat in the egg and cream mixture. Taste for seasoning. Ladle into bowls and serve sprinkled with parsley and croutons.