Panada

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Panada
TypeSoup
Place of originUnited Kingdom, France, Italy, Spain
Main ingredientsBread
Cookbook:Panada  Panada
 
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This article is about the soup. For the basic sauce paste, see roux.
Panada
TypeSoup
Place of originUnited Kingdom, France, Italy, Spain
Main ingredientsBread
Cookbook:Panada  Panada

Panada or panado is a sort of bread soup composed of bread boiled to a pulp in water or other liquids.

In British cuisine, it may be flavored with sugar, Zante currants, nutmeg, and so on.[1] A version of panada was a favorite dish of the author Percy Bysshe Shelley who was a vegetarian. Mentions of this dish included bread, water and nutmeg.[citation needed]

In French cuisine, it is often enriched with butter, milk, cream, or egg yolk.[2]

In northeastern Italy, it serves as an inexpensive meal in the poor areas of the countryside. It may be enriched with eggs, beef broth, and grated cheese. It was frequently prepared as a meal for elderly or ill people.

In Spain, it is made by boiling bread in water or milk and adding flavoring.

In Sardinia, a panada is a pie filled with lamb, potatoes, sundried tomatoes, onions, garlic, saffron, etc.[3]

Panada snack in Indonesia

In Indonesian cuisine, panada is a bread snack filled with spicy tuna or cakalang fish (skipjack tuna). It is actually derived from Portuguese empanada. It is the specialty of Manado city, Minahasa people, North Sulawesi, Indonesia. The name comes from Spanish pan 'bread'.

Notes[edit]

  1. ^ Oxford English Dictionary, Third Edition, 2005
  2. ^ Trésor de la langue française, s.v. 'panade' [1]
  3. ^ http://www.my-italy-piedmont-marche-and-more.com/food-in-sardinia.html