Guest guest Posted April 13, 2001 Report Share Posted April 13, 2001 * Exported from MasterCook * Pane Per La Zuppa (Bread For Soup) Recipe By : Star Tribune, 3/15/01 Serving Size : 12 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon minced garlic 1 tablespoon fennel seed lightly crushed in a mortar 1 tablespoon freshly ground black pepper 1 teaspoon salt 5 eggs 3 tablespoons olive oil 1 loaf Pane Toscano cut in 3/4-inch slices 2 tablespoons freshly grated Parmesan Makes 12 slices. Preheat oven to 350 degrees. Lightly oil a large baking sheet. Combine garlic, fennel seed, pepper and salt in a small bowl and set aside. Whisk together eggs and olive oil. Dip bread slices in egg mixture one at a time and let them soak briefly to absorb some egg. Arrange bread slices on baking sheet. Dust bread slices with half the fennel mixture. Bake 10 minutes. Turn slices, dust with remaining fennel mixture and bake 10 minutes. Sprinkle with Parmesan and bake an additional 5 minutes or until bread is golden. Serve hot. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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