Name: Zuppa di Verza alla Valdostana (Savoy Cabbage Soup, Aosta Style)
Yield: For 4 Persons
Cuisine: Italy
Ingredients: 3 tablespoons butter; 6 tablespoons freshly grated parmigiano-reggiano (Parmesan); 1 tablespoon onion chopped very fine; ½ teaspoon garlic chopped very fine; About 1½ pounds Savoy cabbage; ¼ cup extra virgin olive oil; ¼ pound fontina cheese, sliced very thin (see Note); 2 tablespoons vegetable oil; 4 slices good-quality white bread; Salt; Black pepper in a grinder

Preparation info

For
4
Persons

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

The Alpine valley of Aosta is just this side of the Alps of the French region of Savoie; and the cultural kinship of the two is apparent, not only in the language and in the many place names but in the most vital of all manifestations of cultures—cooking, as for example, in this superb soup that seems so much a dainty version of soupe à l’oignon.

The only time-consuming procedure in this recipe—the long, slow cooking of the cabbage until it is reduced to creamy softness—can b