no-knead bread recipe, and many soups and stews. Today's soup works especially well in this size pan. You don't want too large a pot, as you need some depth for layering.
1/2 cup diced pancetta
1 tablespoon olive oil
4 cups chopped Savoy cabbage (1/2 a large head)
4-6 slices (3/4-inch thick) very hard multigrain bread
4 slices prosciutto, torn
4 ounces Gruyère, sliced in strips
4 ounces Fontina, sliced in strips
4 cups chicken broth
Preheat oven to 350°F.
In a Dutch oven, sauté the pancetta in olive oil until it is slightly crisp. Add the chopped cabbage and sauté until wilted. Remove cabbage and pancetta from pot and set aside.
Cut as many slices of bread as you need to cover the bottom of the Dutch oven. Toast them well and line the bottom of the pot with them. You may need to cut them onto odd-shaped pieces to fit well.
Add cabbage and pancetta back to the pot on top of bread. Divide torn pieces of prosciutto over top, then cover with the strips of Gruyère and Fontina cheeses.
Pour chicken stock over top and bake, covered, for 40 minutes. Remove the lid and continue to bake for 20 minutes more.
Makes 4 main course servings.