Valpelline Soup

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

Zuppa di Valpelline

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.

Ingredients

8 thick slices hearty brown or rye bread
1 small green cabbage, shredded
2

Europe
Italy
Valpelline
Soup
Mediterranean
Winter

Method

Pre-heat the oven to gas mark 3, 325°F (160°C).

Toast the bread lightly and place 2 slices at the bottom of a deep ovenproof pot, preferably terracotta or cast-iron. Put the rest of