What is "panada"

Panada \Pa*na"da\, Panade \Pa*nade"\, n. [Sp. panada, fr. L. panis bread: cf. F. panade. See Pantry.] Bread boiled in water to the consistence of pulp, and sweetened or flavored. [Written also panado.]

n. 1 A thick paste made by mixing breadcrumbs, flour, etc. with water, milk, stock, butter or sometimes egg yolks. 2 Any of several soups made using this paste

Panada or panado is a sort of bread soup composed of bread boiled to a pulp in water or other liquids.

In British cuisine, it may be flavoured with sugar, Zante currants, nutmeg, and so on. A version of panada was a favorite dish of the author Percy Bysshe Shelley who was a vegetarian. Mentions of this dish included bread, water and nutmeg.

In Indonesian cuisine, panada is a bread snack filled with spicy tuna or cakalang fish ( skipjack tuna). It is actually derived from Portuguese empanada. It is the specialty of Manado city, Minahasa people, North Sulawesi, Indonesia. The name comes from Spanish pan 'bread'.

In French cuisine, it is often enriched with butter, milk, cream, or egg yolk.

In northeastern Italy and Sardinia, it serves as an inexpensive meal in the poor areas of the countryside. It may be enriched with eggs, beef broth, and grated cheese. It was frequently prepared as a meal for elderly or ill people.

In Spain, it is made by boiling bread in water or milk and adding flavoring.

In Sardinia, a panada is a pie filled with lamb, potatoes, sundried tomatoes, onions, garlic, saffron, etc. A panada in Majorca is similar but traditionally contains lard, peas and lamb meat or fish.