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Zuppa di Cavolo Valpellinense
Cabbage Soup, Valpellina Style
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 1996
What a wonderful (and economical) way of using leftover bread. Cabbage is cheap, too. The other ingredients are very typical of the Aosta Valley and make this a remarkable, simple and delicious winter dish.
Ingredients
Method
Clean, trim and slice the cabbage. Boil in lightly salted water until tender, then drain. Take a large saucepan and place over a gentle heat. Put a layer of cabbage in the bottom while still warm, then a layer of bread, then a layer of Fontina. Continue doing this until the ingredients are finished. Gently press down the ingredients with the ladle. Bring the stock to the boil and pour over the