Zuppa Pavese


  • Serves 6 people

  • 6 thick slices sourdough bread (about 40gm each)
  • For brushing: extra-virgin olive oil
  • 2 garlic cloves, halved
  • 6 eggs, at room temperature
  • 180 gm finely grated parmesan
  • ¼ cup coarsely chopped flat-leaf parsley (optional), to serve
  • Chicken brodo
  • 1 onion, halved horizontally
  • 1 carrot, halved lengthways
  • 1 garlic head, halved horizontally
  • 2.4 kg chicken bones
  • 1 pig's trotter
01   For chicken brodo, preheat oven to 250C. Scatter vegetables on a roasting tray, place bones and trotter on top and roast, turning once, until deep golden (1-1Ω hours). Transfer to a large saucepan, cover with water (about 3 litres) and bring to the simmer over high heat. Reduce heat to low, skim scum from surface, then simmer until stock is well flavoured (2-3 hours). Cool slightly, strain through a fine sieve into a clean saucepan, season to taste, cool to room temperature and refrigerate overnight. Spoon fat from surface (discard), then bring stock to the simmer over medium-high heat.
02   Meanwhile, preheat oven to 200C. Brush bread with olive oil and grill until golden, turning once (2-4 minutes each side). Rub with cut side of garlic and divide among serving bowls.
03   Poach eggs in stock in batches until soft-poached (3 minutes), remove with a slotted spoon and place on top of bread. Skim egg scum from broth, ladle broth through a fine sieve into a jug and pour over eggs. Scatter with parmesan and parsley, season to taste with freshly ground black pepper and serve.
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