Pasticciata - Soup with Bread & Fontina

By
Staff Writer
Pasticciata - Soup with Bread & Fontina
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!

6
Servings
508
Calories Per Serving
Deliver Ingredients

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.

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.

Nutritional Facts

Total Fat
24g
38%
Sugar
6g
N/A
Saturated Fat
13g
65%
Cholesterol
71mg
24%
Protein
30g
59%
Carbs
41g
14%
Vitamin A
157µg
17%
Vitamin B12
0.9µg
14.4%
Vitamin B6
0.3mg
13.6%
Vitamin C
0.6mg
1.1%
Vitamin D
0.4µg
0.1%
Vitamin E
0.5mg
2.3%
Vitamin K
3µg
3%
Calcium
486mg
49%
Fiber
2g
6%
Folate (food)
37µg
N/A
Folate equivalent (total)
194µg
48%
Folic acid
92µg
N/A
Iron
3mg
14%
Magnesium
42mg
10%
Monounsaturated
8g
N/A
Niacin (B3)
8mg
38%
Phosphorus
408mg
58%
Polyunsaturated
2g
N/A
Potassium
441mg
13%
Riboflavin (B2)
0.6mg
34.1%
Sodium
1371mg
57%
Thiamin (B1)
0.4mg
26.6%
Zinc
3mg
19%

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