Zuppa alla Valpellinese (Valpellinese style soup)
Servings: 4
- 14 oz (400 g) savoy cabbage
- 7 oz (200 g) rye bread, sliced
- 9 oz (250 g) Fontina DOP cheese, sliced
- 4 cups (1 L) beef stock
- 1.4 oz (40 g) butter
- A pinch of cinnamon
- Salt and pepper, to taste
Prepare the cabbageTrim 14 oz (400 g) Savoy cabbage by removing the tough outer leaves and the central core. Slice it into strips about ½ inch (1 cm) wide. Cook the cabbage in 4 cups (1 L) beef stock until tender, then drain, reserving both the cabbage and the stock. Slice the breadCut 7 oz (200 g) rye bread into slices about ¼ inch (½ cm) thick. Set aside. Slice the cheeseRemove the rind from 9 oz (250 g) Fontina DOP cheese and slice it thinly. Assemble the soupPreheat your oven to 350°F (180°C). Butter two individual oven-safe dishes or one larger baking dish. Arrange a layer of rye bread slices at the bottom. Spread a layer of the cooked savoy cabbage over the bread. Add a layer of Fontina cheese. Repeat these layers two more times, finishing the top layer with bread and cabbage (no cheese). Add the stockPour the reserved beef stock evenly over the dish, ensuring the bread is well-soaked. Let it sit for a few minutes to absorb the liquid. Add butter and seasonings Melt 1.4 oz (40 g) butter and drizzle it over the cabbage. Sprinkle a pinch of cinnamon and season with salt and pepper to taste. Bake the soupPlace the dish in the preheated oven and bake for 20 minutes, or until the top is golden and bubbling. Finish with cheeseAfter 20 minutes, top the soup with the remaining Fontina cheese and bake for another 10 minutes, until the cheese melts beautifully. ServeLet the soup rest for 2–3 minutes before serving it piping hot.