Panada is a delightful savory pie of Ligurian origin. Made with stale bread soaked in broth and flavored with olive oil, Grana cheese and a light dusting of cinnamon, it delivers an explosion of flavors in every bite. Its simple, traditional recipe makes this dish perfect for using leftover bread, and it is also much appreciated during the Christmas holidays. The soft, savory texture makes it an ideal comfort food to enjoy on cold winter days. A genuine and tasty dish, perfect for warming the heart and the stomach!
Slice the bread and place the slices in a saucepan, sprinkling them with cinnamon; drizzle with a little oil and moisten with hot broth, then let rest.
After about 1 hour, put the pot over low heat and cook, stirring often.
After 30 minutes of cooking, add the grated cheese, stir, and serve with a drizzle of extra-virgin olive oil.
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Panada is a typical dish of Ligurian cuisine, particularly widespread in the inland areas. It is a savory pie made from stale bread, broth, extra-virgin olive oil, Grana cheese and cinnamon. It is commonly prepared during the Christmas holidays or when there are leftover bread pieces. Its soft, savory texture makes it a perfect comfort food for cold winter days. Panada can be stored in the refrigerator for a couple of days.
Italy, Liguria
| Energy (kcal) | 60.58 |
| Carbohydrates (g) | 12.68 |
| of which Sugars (g) | 0.44 |
| Fat (g) | 0.23 |
| of which Saturates (g) | 0.05 |
| Protein (g) | 2.35 |
| Fiber (g) | 0.81 |
| Sale (g) | 0.3 |
