Zuppa di Grissini (Breadstick Soup)
- Cuisine: Italian
- Course: Main Course, Soup
Summary:
This recipe has a rich past and the ease and appeal of a modern, kid-friendly meal. Make sure to look for boxes of the thin, crisp bread sticks from Italy's Piedmont region called grissini, which are available in the international sections of larger grocery stores and at specialty food stores.
3 to 4 main-course servings
Ingredients:
- 1 to 2 tablespoon ( ) extra-virgin olive oil, for the pot
- 24 (8.8. ounces) Piedmontese-style breadsticks, such as Grissini brand
- 4 ounces semisoft cow's milk cheese, such as Toma Piemontese,* fontina or Muenster, broken into small pieces
- 1/4 teaspoon ground cinnamon
- 1 tablespoon unsalted butter, cut into small pieces
- 4 cups homemade chicken broth (Brodo di Pollo), heated through
- Freshly grated Parmigiano-Reggiano cheese, for garnish
Directions:
Using the olive oil, lightly grease the inside of a Dutch oven or large, heavy-bottomed pot with a lid.
Break the breadsticks in half and arrange half of the pieces on the bottom of the pot. Layer half of the cheese on top and sprinkle with half of the cinnamon. Dot with half of the butter pieces. Repeat with the remaining breadstick pieces, cheese, cinnamon and butter. Ladle the hot broth on top. Cover, place on the stovetop and cook over low heat for 45 to 50 minutes, or until the breadsticks are soft but still retain their shape. To serve, divide the soup among shallow bowls and top with grated Parmigiano-Reggiano. Serve immediately.
*NOTE: Toma Piemontese cheese is usually available at Arrowine, 4508 Lee Hwy., Arlington, 703-525-0900.
Recipe Source:
Adapted from "The Glorious Soups and Stews of Italy," by Domenica Marchetti (Chronicle Books, 2006).
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