Di: Valeria Tognetti
In una ciotola miscelare il formaggio semigrasso a pezzetti con il Grana Padano grattugiato e il pepe.
Tagliare a fette il pane alle noci raffermo, preparare il brodo e tenerlo in caldo.
In una teglia adagiare alcune fette di pane, cospargerle con il mix di formaggi e proseguire in questo modo ultimando gli strati con una generosa spolverata di formaggio.
Versare il brodo bollente sugli strati di pane e formaggi, coprire e tenere in caldo.
In una casseruola fondere il burro, quindi rosolarvi la cipolla tritata e, una volta dorata, versare tutto nella teglia con il pane e i formaggi.
Cospargere con alcuni gherigli di noce e servire subito.
Ricetta breve - Zuppa di pane e noci
RSI Cuochi d'artificio 09.11.2016, 10:43
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