Frantoiana

Directions

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.