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Pink panther running
From: wghs.gcps.k12.fl.us
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cooking non-stop. [Nola. 1989: l-5; and Nola/Pérez. 1994:188]
Preparation
PREHEAT OVEN TO 350º C / 175º C
Sauté garlic for 1 minute. Dissolve saffron in little broth. Add this, the rest of the broth, wine, bay leaf and thyme. Cover and simmer until flavors are blended, about 40 minutes. Season to taste with salt and pepper. Remove crusts from bread and toast. Soak these with broth. In a casserole place a layer of bread and then a slice of cheese until the casserole is full. Add 1 c of broth. Place it in the oven and bake non-stop for one hour while adding broth from time to time. Cover and cook one more hour adding broth as needed. Serve in soup bowls.
LOMBARDY SOPES - ITALIAN BREAD CHEESE SOPES ADAPTED FROM NOLA #l-5
for 4-6 persons
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Italian Bread Cheese Soup
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Ingredients
6 c mutton or beef broth
2 garlic cloves minced
olive oil
½ c dry white wine
1 bay leaf
¼ tsp thyme salt and pepper
1 tbsp saffron
8 slices bread
1 ½ c ewes cheese
Preparation
PREHEAT OVEN TO 350º C / 175º C
Sauté garlic for 1 minute. Dissolve saffron in little broth. Add this, the rest of the broth, wine, bay leaf and thyme. Cover and simmer until flavors are blended, about 40 minutes. Season to taste with salt and pepper. Remove crusts from bread and toast. Soak these with broth. In a casserole place a layer of bread and then a slice of cheese until the casserole is full. Add 1 c of broth. Place it in the oven and bake non-stop for one hour while adding broth from time to time. Cover and cook one more hour adding broth as needed. Serve in soup bowls.
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