PAVESE SOUP
(Zuppa alla Pavese)
Cut as many thin slices of bread as are needed in order that each person may have at least two of them. These slices are then to be toasted and browned with butter. Poach two eggs for each
person, one on each slice of bread and place the slices on a large and deep dish (not in a soup tureen). Pour hot broth in the plate, taking care not to break the eggs, season with Parmesan or Swiss cheese, and serve.The traditional Italian soup ‘Zuppa alla Pavese’ was supposedly invented on this day in 1525 in Lombardy, during the battle of Pavia. The battle was a defining point in the conflict over ownership of Italy which had begun some thirty years before, with the major protaganists being France, Spain, and Switzerland. François I’s army was virtually annihilated by the superior firepower of the army of The Holy Roman Emperor, Charles V of Spain, and François himself – after having distinguished himself in combat – was taken prisoner. It must have been a great present for the Emperor, whose birthday was also this day.
The story is that during a brief respite from the battle, with the Spaniards at his heels and defeat in view, Francis stopped at a cottage and asked for a meal. The good housewife, faced with a king for a dinner guest, improved on the simple broth heating on her stove by pouring it over buttered fried bread onto which she had carefully broken an egg and sprinkled some cheese.
In the corporate battlefield of today you may not have your horse shot out from under you by an enemy with an arquebus, leaving you to fight hand to hand, as did François, but head to head combat can still be pretty gruelling. Restoration by soup is still often required, and the quickly prepared Zuppa alla Pavese is just the job. I give you an adaptation of the recipe from Ada Boni’s classic book “Italian Regional Cuisine”.
person, one on each slice of bread and place the slices on a large and deep dish (not in a soup tureen). Pour hot broth in the plate, taking care not to break the eggs, season with Parmesan or Swiss cheese, and serve.The traditional Italian soup ‘Zuppa alla Pavese’ was supposedly invented on this day in 1525 in Lombardy, during the battle of Pavia. The battle was a defining point in the conflict over ownership of Italy which had begun some thirty years before, with the major protaganists being France, Spain, and Switzerland. François I’s army was virtually annihilated by the superior firepower of the army of The Holy Roman Emperor, Charles V of Spain, and François himself – after having distinguished himself in combat – was taken prisoner. It must have been a great present for the Emperor, whose birthday was also this day.
The story is that during a brief respite from the battle, with the Spaniards at his heels and defeat in view, Francis stopped at a cottage and asked for a meal. The good housewife, faced with a king for a dinner guest, improved on the simple broth heating on her stove by pouring it over buttered fried bread onto which she had carefully broken an egg and sprinkled some cheese.
In the corporate battlefield of today you may not have your horse shot out from under you by an enemy with an arquebus, leaving you to fight hand to hand, as did François, but head to head combat can still be pretty gruelling. Restoration by soup is still often required, and the quickly prepared Zuppa alla Pavese is just the job. I give you an adaptation of the recipe from Ada Boni’s classic book “Italian Regional Cuisine”.
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