Peverada soup
This simple yet delicious soup hails from Trentino-Alto Adige.
• 4 handfuls of day-old bread, grated
• 500 ml vegetable stock
• 320g luganega-type sausage
• Black pepper
• Extra virgin olive oil
1. Toast the breadcrumbs in a pan with a few drops of oil.
2. Gradually add the stock and beat with a hand whisk to avoid lumps from forming.
3. Remove skin from sausage and cut into small pieces. Add to the pan.
4. Simmer for about 30 minutes.
5. Serve immediately with a generous amount of freshly ground black pepper.