Panada
This article is about the soup. For the basic sauce paste, see roux.
See also: Panade
| Type | Soup |
|---|---|
| Place of origin | United Kingdom, France, Italy, Spain |
| Main ingredients | Bread |
 Cookbook: Panada  Media: Panada | |
Panada or panado is a sort of bread soup composed of bread boiled to a pulp in water or other liquids.
In British cuisine, it may be flavoured with sugar, Zante currants, nutmeg, and so on.[1] A version of panada was a favorite dish of the author Percy Bysshe Shelley who was a vegetarian. Mentions of this dish included bread, water and nutmeg.[2]
In French cuisine, it is often enriched with butter, milk, cream, or egg yolk.[3]
In northeastern Italy and Sardinia, it serves as an inexpensive meal in the poor areas of the countryside. It may be enriched with eggs, beef broth, and grated cheese. It was frequently prepared as a meal for elderly or ill people.
In Spain, it is made by boiling bread in water or milk and adding flavoring.
See also
Notes
- ↑ Oxford English Dictionary, Third Edition, 2005
- ↑ Hogg, Thomas Jefferson. The Life of Percy Bysshe Shelley.G Routledge & Sons, 1906
- ↑ Trésor de la langue française, s.v. 'panade'
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