Name: Zuppa d’Aosta
Yield: Serves 10
Cuisine: Italian
Ingredients: 1 large garlic clove, peeled and halved; 300 g (10 oz) salted anchovies; sea salt and freshly ground black pepper; 100 g (4 oz) Parmesan, freshly grated; 200 g (7 oz) Fontina cheese; 2 loaves ciabatta bread; 2 litres (3.½ pints) Chicken Stock; 2 large Savoy cabbages

Preparation info

Serves
10

Difficulty
Medium

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

About

A substantial baked soup from the mountainous north of Italy, with layers of cabbage, bread, mountain cheese, anchovies and Parmesan.

Ingredients

2 large Savoy cabbages
sea salt and freshly ground black pepper
2 loaves ciabatta bread
1</

Method

You will need a casserole or saucepan that can be put in the oven. Preheat the oven to moderate, 180°C/350°F/Gas 4.

Remove the leaves from the cabbage heads one by one, and cut out the thick stems from each leaf, keeping the leaves whole. Only use the leaves that are either dar

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Ingredients

Method

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