Hearty Panade with Rustic Scallions and Chives

# Hearty Panade with Rustic Scallions and Chives: A Comforting Culinary Delight

When it comes to comfort food, few dishes rival the warmth and satisfaction of a well-made panade. This rustic, bread-based dish has its roots in traditional European peasant cooking, where resourcefulness and simplicity were key to creating hearty, flavorful meals. Today, the panade has evolved into a versatile dish that can be tailored to suit a variety of tastes and ingredients. One particularly delightful variation is the Hearty Panade with Rustic Scallions and Chives, a dish that combines the earthy flavors of caramelized scallions and the fresh, herbal notes of chives with the rich, creamy texture of baked bread and broth.

Whether you’re looking for a cozy dinner on a chilly evening or a creative way to use up stale bread, this dish is sure to become a favorite in your recipe repertoire. Here’s everything you need to know about this comforting classic, from its origins to a step-by-step guide to making it at home.

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## **What is a Panade?**

At its core, a panade is a savory bread pudding made by layering stale bread with vegetables, cheese, and broth, then baking it until the bread absorbs the liquid and transforms into a custard-like consistency. The result is a dish that’s equal parts creamy, hearty, and satisfying. While its origins are humble, the panade has gained popularity in modern kitchens for its ability to turn simple ingredients into a gourmet experience.

The beauty of a panade lies in its adaptability. You can use almost any type of bread, from crusty sourdough to whole-grain loaves, and pair it with a variety of vegetables, herbs, and cheeses to suit your preferences. The Hearty Panade with Rustic Scallions and Chives is a particularly flavorful version that highlights the natural sweetness of scallions and the bright, oniony kick of fresh chives.

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## **Why Scallions and Chives?**

Scallions and chives are both members of the allium family, which includes onions, garlic, and leeks. While they share a similar flavor profile, each brings its own unique qualities to the dish:

– **Scallions** (also known as green onions) have a mild, slightly sweet onion flavor. When sautéed or caramelized, they develop a rich, savory depth that enhances the overall flavor of the panade.
– **Chives** are delicate, grass-like herbs with a subtle onion flavor and a hint of garlic. They add a fresh, aromatic note to the dish and serve as a beautiful garnish.

Together, scallions and chives create a harmonious balance of flavors that elevate the panade from simple to sophisticated.

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## **How to Make Hearty Panade with Rustic Scallions and Chives**

### **Ingredients:**
– 1 loaf of rustic bread (preferably a day or two old), torn into bite-sized pieces
– 2 tablespoons olive oil or unsalted butter
– 1 bunch scallions, thinly sliced (white and green parts separated)
– 3 cups vegetable or chicken broth
– 1 cup heavy cream or whole milk
– 1 cup grated Gruyère or Parmesan cheese
– 2 cloves garlic, minced
– 1 teaspoon fresh thyme leaves (optional)
– Salt and freshly ground black pepper, to taste
– 1/4 cup fresh chives, finely chopped
– Extra virgin olive oil or melted butter, for drizzling

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### **Instructions:**

1. **Prepare the Bread:**
Preheat your oven to 350°F (175°C). Spread the torn bread pieces on a baking sheet and toast them in the oven for 10-15 minutes, or until they are slightly crisp. This step helps the bread maintain its texture when soaked in the broth.

2. **Cook the Scallions:**
Heat the olive oil or butter in a large skillet over medium heat. Add the white parts of the scallions and sauté until they are soft and golden, about 5-7 minutes. Stir in the garlic and thyme (if using) and cook for another minute. Remove from heat and set aside.

3. **Assemble the Panade:**
In a large mixing bowl, combine the toasted bread, sautéed scallions, and half of the grated cheese. Season with salt and pepper to taste. Transfer the mixture to a greased baking dish.

4. **Add the Liquid:**
In a medium saucepan, heat the broth and cream (or milk) until warm but not boiling. Pour the liquid evenly over the bread mixture, pressing down gently to ensure the bread absorbs the liquid.

5. **Top with Cheese:**
Sprinkle the remaining cheese over the top of the panade. Drizzle with a little extra virgin olive oil or melted butter for added richness.

6. **Bake:**