10 recipes that beg for bread
There’s a quiet kind of pleasure found at the end of a meal — that final swipe of bread across a well-loved plate. A gesture so small, yet so full of meaning. It’s the moment when nothing is rushed, when the sauce lingers, and the bread soaks in every last drop.
In Italy, this ritual has a name: fare la scarpetta. Literally, “making the little shoe.” A phrase as tender as the act itself. Picture it — your crusty heel of bread, moving gently across the porcelain, gathering every last trace of ragù or olive oil, as if to say grazie to the hands that made it.
But this isn’t only Italian. From the velvet depth of a French velouté to the spice-kissed edges of a Levantine dip, cultures across the world know the joy of mopping up.
The dishes that follow are meant to be savoured slowly. They speak in sauce, in simmer, in spice. Ten recipes — generous, soulful, unapologetically rich. The kind that demand a loaf nearby. Because here, using your bread isn’t just allowed. It’s expected.
So tear, dip, swipe. Make the little shoe. Leave no drop behind.
1. Meatballs in marinara
In Italy, meatballs are never tangled in a nest of spaghetti. They stand alone — bathed in slow-simmered tomato sauce. A dish meant to be savoured with a crust of bread in hand, wiping the plate clean in quiet appreciation.
2. Shakshuka
Shakshuka is a dish that speaks in warmth and colour. Born in North Africa, embraced by the Middle East, it’s a pan of slow-simmered tomatoes, peppers, and spice — a cradle for gently poached eggs. It arrives at the table still bubbling, its aroma drifting like a quiet promise. Morning, noon, or night, it asks for little more than a piece of crusty bread — to dip, to tear, to gather what’s left at the edges.
3. Chili con carne
Chili con carne — bold, slow-cooked, and full of fire — isn’t just a dish, it’s a comfort that lingers. A stew of tender meat, beans, and spice, simmered until the flavours deepen and settle. While tortillas may be tradition, there’s something beautiful in pairing it with a slice of tangy sourdough. The crust, firm and chewy, laps up the sauce like it’s meant to. Each bite becomes a little richer, a little more complete.
4. Pollo alla Cacciatora
Pollo alla cacciatora, the hunter’s chicken, is less a recipe and more a tradition passed down in cast-iron pots. Tender chicken, simmered slowly with tomatoes, garlic, wine, and whatever the land has to offer: olives, rosemary, a handful of garden vegetables. It’s a dish born from countryside kitchens, where nothing is rushed and everything has meaning. The sauce, deep, rustic, and fragrant, clings to the sides of the plate, waiting for a torn piece of bread to gather it all.
5. Ratatouille
Ratatouille may arrive at the table as a side, but it carries the heart of a main. A slow-stewed melody of tomatoes, courgettes, aubergines and herbs — sun-soaked and silken, each spoonful tastes of late summer. And always, there is bread. Not as an afterthought, but as a quiet companion — crusty, torn by hand, ready to soak up every morsel.
6. Fabada Asturiana
Fabada Asturiana is a slow, soulful stew from Spain’s Asturias — a celebration of beans, smoky chorizo, rich morcilla, and tender pork, all melding into a broth thick with tradition. It’s the kind of comfort that fills the belly and soothes the spirit. And like all great stews, it asks for a crusty piece of bread — torn by hand and eager to drink in every last drop of that deep, smoky richness.
7. Creamy mushroom soup
Creamy mushroom soup is a quiet embrace in a bowl — rich and velvety in texture, with a deep, earthy umami flavour that lingers on the palate. Each spoonful invites a slow, thoughtful moment. With a thick slice of crusty sourdough, the broth is drawn in, making each bite deeply satisfying. Perfect for a calm evening or a simple starter.
8. Hungarian Goulash
Hungarian goulash is a deeply comforting stew, rich with paprika, tender beef, and slow-cooked vegetables. Its bold, warming flavours and hearty sauce make it the perfect partner for crusty bread — ideal for mopping up every last bit. Rustic, satisfying, and made for chilly evenings.
9. Chraime
Chraime is a bold, fiery stew from North Africa — tender white fish gently simmered in a fragrant bath of tomatoes, garlic, and chill. It’s rich and warming, with a vibrant, punchy sauce that’s just begging to be soaked up with a slice of sourdough.
10. Butter chicken
Butter chicken is a rich, creamy curry that wraps you in warmth — tender chicken simmered gently in a spiced tomato and buttery sauce, bursting with deep, velvety flavour. While it’s often paired with rice or naan, crusty sourdough offers a surprising twist: its chewy crust and soft crumb eagerly soak up every luscious drop, turning each bite into a joyful celebration of spice and sauce.
