Name: Valpelline Soup (Zuppa di Valpelline)
Yield: Serves 4
Cuisine: Italy
Ingredients: 5 oz (150 g) Fontina or mature Gouda cheese, thinly sliced; 2 oz (50 g) unsalted butter; 4 oz (100 g) fat prosciutto crudo, cut into paper-thin slices; 1½ pints (900 ml) best-quality beef broth; salt; 8 thick slices hearty brown or rye bread; 8 tablespoons meat jelly from the bottom of the dripping jar (pork or beef); large pinch ground mixed spice; 1 small green cabbage, shredded; 2 oz (50 g) pancetta or pork dripping

Preparation info

Serves
4

Difficulty
Medium

Appears in

Italian Regional Cookery

By Valentina Harris

Published 1990

About

Valpelline is a valley in the most northern part of Val d’Aosta, halfway between Aosta and the Swiss border. This soup is a real winter warmer, with a wonderful texture and flavour, almost a meal in itself.