Panada is a delicious savory pie of Ligurian origin. Made with stale bread soaked in broth and flavored with olive oil, Grana cheese, and a light sprinkle of cinnamon, it offers an explosion of flavors in every bite. Its simple and traditional recipe makes this dish perfect for using leftover bread, but it is equally appreciated during the Christmas holidays. Its soft and flavorful texture makes it an ideal comfort food to enjoy on cold winter days. A genuine and tasty dish, perfect for warming the heart and stomach!
Cut the bread into slices and place them in a saucepan, sprinkling with cinnamon; drizzle with a little oil and pour over the hot broth, letting it rest
After about 1 hour, put the pot on low heat and cook, stirring often
After 30 minutes of cooking, add the grated cheese, stir, and serve with a drizzle of raw oil
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Baking Dish
Panada is a typical dish of Ligurian cuisine, particularly common in the inland areas. It is a savory pie made with stale bread, broth, extra virgin olive oil, Grana cheese, and cinnamon. It is commonly prepared during the Christmas holidays or when there is leftover bread. Its soft and flavorful texture makes it a perfect comfort food for cold winter days. Panada can be stored in the refrigerator for a couple of days.
Italia, 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 |
