Recipe inspired by: Zuppa di Cavolo (Italian Cabbage Soup)
I have had my fair share of a rock-hard bread loaf forgotten in the breadbox, but I never minded that much as there seem to be many usages for it – Famous panzanella salad and tomato & bread soup would be obvious and fun choices, whereas I could be more practical and make homemade croutons or bread crumbs to stock up in freezer.
Then one day, with another half loaf of old bread and some leftover ingredients, I almost accidentally put this together, adapting from a variation of Zuppa di Cavolo where the soup is ladled over toasted crusty bread. It INSTANTLY became my favorite way of consuming old bread – As a matter of fact, I like it so much that I now go so far as to let the bread go stale on purpose to make this dish.
But since I sort of made it up and perhaps tend to be overexcited thus somewhat incoherent when talking about it, I have had a hard time describing this dish to others and, consequently, convincing them how good it is – Even to my sister, who is actually married to an Italian (“So… it’s basically cabbage soup?” “No, it’s more like gratin. And bread becomes like French toast, but it’s savory and baked” “So it has eggs in it?” “No, it’s soaked in broth. And I put cheese on top. It’s soooo good! Make it. Make it TONIIIIGHT!!!” “Uhh… Okay…”). Continue reading