http://www.nytimes.com/2009/04/29/dining/29mini.html?ref=dining MARK BITTMAN Published: April 24, 2009 WHEN you?ve gained enough experience cooking, you?re quite likely to "invent" a recipe that already exists in cuisines and even cookbooks. Especially if the ingredients are common, the techniques standard. But not this recipe. The ingredients are fairly common, but their combination is not the kind of thing a non-Italian, or perhaps even a non-Tuscan, would put together while experimenting. I found it in a restaurant, Antica Fattoria del Grottaione, in Montenero d?Orcia in Tuscany. This dish spoke to me. Named for the town in which it originated, Arcidosso, it?s dense, thick and dark, almost a stew. It makes fantastic use of stale bread, sausage, ricotta salata, carrots and spinach, somehow extracting the maximum flavor (and texture, especially in the case of the croutons) from each while blending them perfectly. It uses no stock, only water.