1 1/2 cups (150 g) diced day-old bread

1 clove garlic, chopped

3 tbsp (45 ml) olive oil

1/4 cup (25 g) grated Parmigiano-Reggiano cheese

2 tbsp chopped fennel fronds

In a skillet over medium-high heat, brown the bread in the oil. Add the garlic and continue cooking for 1 minute. Season with salt and pepper. Remove from the heat. Add the Parmesan cheese and fennel fronds. Set aside.

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