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Heat oil in large skillet on medium. Saute pancetta for 2 minutes. Add onion and celery and cook until translucent. Add garlic and cook another 3 minutes. Mix together breads and 3/4 cups toasted pine nuts in a lsrge mixing bowl. Add cheeses and cooked sausage to the breads. Mix together with the dried seasonings. Add sauteed veggies with any pan drippings. Slowly add broth and stir until mixed thououghly. The consistency should not be soupy, but very moist. If not, add more broth.
Test for saltiness and add a dash more if needed.
Place in an extra deep 9x13 inch greased pan. Dot the top with cubed buttler and cover with foil. Bake 375 degrees for 45 minutes. Remove foil and bake another 15 minutes or until slightly crusted on the edges. Top with remaining toasted pine nuts and chopped fresh sage. Add shaved cheese just before serving.
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