Panata (Bread Soup)

Ingredients

• g day-old bread, grated (not pounded)
• eggs
• g grated Parmesan
• nutmeg
• salt
• hot broth

Instructions

1. In a wide pan combine grated day-old bread, eggs, Parmesan, nutmeg and salt into a soft mixture, adding breadcrumb as needed.
2. Loosen with warm (not boiling) broth, reserving a little.
3. Cook with embers around and little heat below; as it boils, gather it toward the center with a spoon without breaking it up.
4. When set, pour into the tureen and serve (serves about six); it should show in clusters with clear broth around. Optionally fold in separately cooked herbs or peas before loosening.