Pasticciata - Soup with Bread & Fontina

Pasticciata - Soup with Bread & Fontina
By
Staff Writer

Patricia Stagich

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!

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

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.

Nutritional Facts

Total Fat
23g
33%
Sugar
4g
4%
Saturated Fat
14g
58%
Cholesterol
45mg
15%
Carbohydrate, by difference
28g
22%
Protein
10g
22%
Vitamin A, RAE
114µg
16%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
34mg
3%
Choline, total
14mg
3%
Fiber, total dietary
2g
8%
Folate, total
11µg
3%
Iron, Fe
2mg
11%
Magnesium, Mg
23mg
7%
Niacin
1mg
7%
Phosphorus, P
76mg
11%
Selenium, Se
1µg
2%
Sodium, Na
1192mg
79%
Water
275g
10%

Soup Shopping Tip

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Soup Cooking Tip

Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.

Soup Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.