Frantoiana

1. 1

   Toast 5 or 6 bread chunks slowly in a dry heavy skillet, such as cast iron, until completely crisp all the way through and deeply browned on both sides.

2. 2

   If you happen to have a fire going, grill the bread, so the grill flavor can permeate the soup.

3. 3

   Heat the broth to an active simmer in a sturdy 4-quart pot.

4. 4

   Stir in the grilled bread chunks.

5. 5

   If theyre floating in a lot of liquid, leave the pot uncovered; cover it if the broth just covers the bread.

6. 6

   Cook slowly and steadily, anywhere from 10 to 20 minutes, until the soup is thick and soft but the bread chunks still have shape and integrity.

7. 7

   Turn the bread in the broth frequently, so it doesnt stick to the bottom, but dont mash it up.

8. 8

   Taste and add salt, if necessary, and pepper.

9. 9

   Serve right away in warm bowls, with generous amounts of fruity extra-virgin olive oil and freshly grated cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.