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1
Arrange a rack in the middle of the oven, and heat to 400.
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2
Heat the broth almost to a simmerseason with salt to tasteand keep it hot.
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3
Butter the sides and bottom of the baking dish.
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4
Shred the fontina through the larger holes of a hand grater and toss the shreds with the grana (grated hard cheese).
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5
Arrange half of the bread slices in one layer in the baking dish.
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6
Ladle out 1 cup of broth, and drizzle it on the bread slices, slightly moistening them all.
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7
Sprinkle half of the cheese on top of the bread in an even layer.
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8
Cover the cheese with the remaining bread slices, filling the entire surface of the dish.
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9
Moisten these slices with another cup or so of stock; top the bread with all the remaining cheese, scattered evenly.
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10
Tent the pasticciata with a sheet of heavy aluminum foil, arching it so it doesnt touch the cheese topping, and pressing it against the sides of the baking dish.
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11
Set the dish in the oven, and bake until heated through, about 25 minutes.
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12
Remove the foil, and continue baking for 10 minutes or more, until the top is golden brown and bubbly.
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13
Take the dish from the oven, and let it cool and set for 5 minutes or so.
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14
To serve: Cut out large squares of pasticciata and, with a spatula, transfer them to warm shallow soup or pasta bowls.
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15
Ladle a cup of hot broth over each portion and serve immediately, passing more grated cheese at the table.
