4 cups cubed hard dried rustic bread
4 cups thinly sliced fennel
1/4 cup oil
1 tsp salt
1 tsp cracked pepper
1 cup smoked setan cubed
2 cups vegetable stock
1/4 cup fresh minced herb: oregano, thyme, sage, savory, rosemary
Toss fennel in oil and bake at 375 degrees for 10 minutes on baking sheet until caramelized. Toss the bread in oil and herbs, bake at 375 degree for 7 minutes until golden brown on baking sheet. In a baking pan soak the toasted bread in stock, salt and pepper until soft, may take up to 30 minutes. Mix all the ingredients together and bake for 20 minutes at 375 degrees until top crust is golden brown.
4 cups thinly sliced fennel
1/4 cup oil
1 tsp salt
1 tsp cracked pepper
1 cup smoked setan cubed
2 cups vegetable stock
1/4 cup fresh minced herb: oregano, thyme, sage, savory, rosemary
Toss fennel in oil and bake at 375 degrees for 10 minutes on baking sheet until caramelized. Toss the bread in oil and herbs, bake at 375 degree for 7 minutes until golden brown on baking sheet. In a baking pan soak the toasted bread in stock, salt and pepper until soft, may take up to 30 minutes. Mix all the ingredients together and bake for 20 minutes at 375 degrees until top crust is golden brown.
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