INGREDIENTS
4 oz
Prosciutto
2
Bosc pears
2 cups
Fennel, bulb
1/3 cup
Flat-leaf parsley
2 cups
Onion
1 tsp
Rosemary, fresh
2 tsp
Sage, fresh
1/4 cup
Shallot
2 tsp
Thyme, fresh
1 14 ounce can
Chicken broth, reduced-sodium
1
Pepper, Freshly ground
1/4 tsp
Salt
3 tsp
Olive oil, extra-virgin
1/3 cup
Hazelnuts, toasted
8 cups
Stale baguette