Ingredients: |
Ingredients: 3 Qts chicken or Veg stock
1/2 tsp crushed red pepper flakes
1 green cabbage, stalk removed and leaves chopped
4 C tuscan Kale, stalks removed and leaves chopped
About 16 slices of country style French, Italian or Sour Dough bread about 1/2 " slice
3 T olive oil
3 cloves garlic roughly chopped
12 to 14 slices pancetta or bacon
1 2 Oz can anchovies in oil (optional)
2 T fresh rosemary leaves
2 C small heirloom cherry tomatoes sliced in half
7 Oz fontina cheese grated (Can substitute Gruyere or high quality cheddar)
7 Oz freshly grated parmesan
Sea salt and freshly ground black pepper
3 t unsalted butter
10 leaves of Fresh Sage.
|
Directions: |
Directions:1) Preheat oven to 350º F.
2) In a large stockpot, bring the stock to a boil. Reduce heat to Medium and add the chili flakes, cabbage and kale, and cook for a few minutes until softened Remove the greens into a large bowl, leave stock in the pot.
3) Heat olive oil and chopped garlic in a large saute pan over medium heat. Working in batches, toast the slices of bread on both sides in the garlic oil mixture. (Careful not to let the garlic burn)
4) In an oven safe casserole-like pan or dutch oven, cook the pancetta/bacon and optional anchovies in 3 T olive oil until golden. Remove from heat, and remove all but 3 T of oil from the pan.
5) In the bowl with the cabbage and kale, add the pancetta/bacon, the drippings left from the pan and the rosemary. Toss to combine.
6) Layering Time!! In the casserole or dutch oven, place 4 of the toasted bread slices on the bottom of the pan. Scatter 1/3 of the cabbage mix, 1/4 of the tomatoes, and 1/4 of the grated cheeses over the slices..
Repeat this process twice. With your hands gently push down on the layers. Then add the remaining bread slices to the top.
7) Pour stock over the top until it just reaches the final brad layer. Gently push down on the top layer again. Sprinkle the remaining cheeses and tomatoes over the top, along with a pinch of salt and some freshly ground black pepper.
8) Bake in the preheated oven, uncovered for 30 minutes or until golden and bubbly on the top.
9) To serve, quickly fry the sage leaves in the 3 T of butter (Careful not to burn). This works best if you use the same pan you used for the toast slices. Top each bowl of soup with sage leaves and a drizzle of the remaining butter from the pan. Serve with a light salad or fresh greens. |
This recipe for Bread and Cabbage Soup + Crispy Fried Sage is from