Pasticciata - Soup with Bread & Fontina

Patricia Stagich

Ingredients

  • 8 Cups  Chicken Broth (preferably homemade)
  • 1 Tablespoon  unsalted butter, softened
  • 1/2 Pound  Fontina cheese, grated
  • 1 Cup  Parmigiano Reggiano, grated
  • 18  slices dry Italian Bread cut into 1-inch slices

This dish is a little unusual - but if you love the broth soaked croutons oozing with cheese in French Onion Soup or a crispy grilled cheese sandwich with a bowl of rich chicken broth alongside, you are going to love this!

Directions

Preheat oven to 400 degrees F.  Heat the broth to a simmer and keep it hot
Butter the sides and bottom of a baking dish.
Shred the fontina and toss with Parmigiano.

Arrange half of the bread slices in one layer in the baking dish.  Ladle out 1 cup of broth, and drizzle over the bread slices.  Sprinkle half of the cheese on top of the bread in an even layer.
Cover the cheese with the remaining bread slices.
Moisten these slices with another cup or so of stock; top the bread with all the remaining cheese.

Cover the casserole with foil and bake until heated through, about 25 minutes.
Remove the foil, and continue baking for 10 minutes until the top is golden brown and bubbly. 
Let cool for 5 minutes.

Cut into squares and transfer to a shallow soup or pasta bowl.
Ladle hot broth over each portion and serve piping hot with additional grated cheese.

Nutrition

Calories per serving:

597 calories

Dietary restrictions:

Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

30%

Servings:

6
  • Fat 153g 236%
  • Carbs 345g 115%
  • Saturated 80g 401%
  • Fiber 15g 58%
  • Trans 0g
  • Sugars 39g
  • Monounsaturated 47g
  • Polyunsaturated 16g
  • Protein 194g 389%
  • Cholesterol 428mg 143%
  • Sodium 9,427mg 393%
  • Calcium 3,068mg 307%
  • Magnesium 304mg 76%
  • Potassium 2,863mg 82%
  • Iron 21mg 119%
  • Zinc 18mg 123%
  • Phosphorus 2,647mg 378%
  • Vitamin A 942µg 105%
  • Vitamin C 4mg 6%
  • Thiamin (B1) 3mg 221%
  • Riboflavin (B2) 4mg 238%
  • Niacin (B3) 55mg 274%
  • Vitamin B6 2mg 86%
  • Folic Acid (B9) 1,149µg 287%
  • Vitamin B12 5µg 87%
  • Vitamin D 2µg 1%
  • Vitamin E 3mg 17%
  • Vitamin K 19µg 24%
See detailed nutritional info Have a question about nutritional data? Let us know.
Rate this Recipe

Be the first!

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...