Panade is a delicious, rustic casserole made with stale bread and leftover vegetables.
450g stale bread
1 litre of filling (after cooking) – What you put in really depends on what’s in your fridge (see below)
Try any combination of onions, chard, cabbage, celery, carrots, beans, sausage, chicken - throw in whatever you fancy. The 2-4 cups is roughly the amount you want after cooking the onions, wilting the chard, cooking the chicken, etc.
100g grated cheese - mix any cheeses you have
1 litre chicken or vegetable stock
Preheat the oven to 180°C. Cut the leftover bread into large chunks, 2-3cm. Coat them with a olive oil and a light scattering of salt. Spread the cubes onto a baking tray and toast them for 30-40 minutes, stirring once or twice during cooking, until they are completely dry.
The filling should be pre-cooked, so sauté your onions, cook the meat, and so on. Combine everything together in a bowl.
Warm the stock.
Arrange about half of the bread cubes in the bottom of your casserole dish. They should fit very snugly. Next, layer on half of the filling and press it so that it goes into the gaps between the bread cubes. Finally, sprinkle half of the cheese over the filling. Add a second layer.
Pour the warm stock over the top of the panade. It should fill the dish to within a couple of cm of the top.
Cover the dish with aluminium foil and seal the edges closed. Place the dish in the oven (still heated to 180°C). Bake for 45 minutes covered. Remove the foil and continue baking for another 15-20 minutes, until the top is crusty and you can see the insides bubbling.
It’s probably best left to cool for 5 – 10 minutes before tucking in.