Pot Licker Panade

Name: Pot Licker Panade
Cuisine: France
Ingredients: Olive oil or butter; 4 sprigs thyme or 2 sprigs rosemary (optional; try both if you’re up for it); Olive oil or butter; 1 lb [450 g] mushrooms, any variety, roughly cut up; 4 sprigs thyme or 2 sprigs rosemary (optional; try both if you’re up for it); Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 onion (about 8 oz [250 g]), thinly sliced; 4 garlic cloves, minced; 1 cup [250 ml] wine, any color, just not sweet; 10 oz [280 g] stale bread, cut or torn into chunks; 10 chard leaves and stems, cut into ½ in [12 mm] ribbons; 10 chard leaves and stems, cut into ½ in [12 mm] ribbons; 2 qt [2 L] pot liquor; 6 oz [180 g] hard cheese (Gruyère, Cheddar, Parmesan), grated; 6 oz [180 g] hard cheese (Gruyère, Cheddar, Parmesan), grated; 6 oz [180 g] hard cheese (Gruyère, Cheddar, Parmesan), grated; 6 oz [180 g] hard cheese (Gruyère, Cheddar, Parmesan), grated

Preparation info

Difficulty
Easy

Appears in

Grist

By Abra Berens

Published 2021

About

Ribollita—the Italian bread, bean, and Parmesan rind soup—had a real moment a few years back. It is truly delicious, but I only ever make it when I have extra pot liquor around. One time I used more bread than was really sensible. Then I needed to free up a burner, so I finished it in the oven, and it made something more like the French panade. Now I just do it that way.

Ingredients

Europe
France
Main course
Mediterranean
Vegetarian

Ingredients

Method