Ceci bean stew with cavolo nero & herb dusted crouton
Ragout and stew
im not sure what makes a crouton a crouton. can it be described as a hard(ened) bit of bread?or a stale one revived? these modern-day croutons are so different than the boxes of powder-coated scrabble pieces from when i was a kid. what's more, i made mine with bread that i baked not too long ago. but you don't have to go that far. just grab a boule of your favorite crusty loaf, and you're in business.
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