Italian cuisine · Soups & Stews

Zuppa Valdostana

Layered bread-and-savoy-cabbage bake from the Aosta Valley, soaked in broth and topped with golden melted Fontina.

Ingredients · for 4 servings

• 1 small savoy cabbage (about 800g)
• 8 slices stale rustic bread
• 250g Fontina (or alpine cheese)
• 1L strong beef stock
• 1 onion
• 70g butter
• 1/2 tsp nutmeg
• Salt, pepper

Instructions

1. Core the savoy cabbage, cut into wide strips, blanch for 5 min in boiling salted water, and drain well.
2. Toast the bread slices in 20g butter until golden on both sides; slice the Fontina thinly and cut the onion into fine rings.
3. Sauté the onion in 20g butter over low heat for 5 min until translucent, mix with the cabbage, and season generously with salt, pepper and nutmeg.
4. In a buttered baking dish, layer bread, cabbage and Fontina alternately, finishing with a generous layer of cheese.
5. Slowly pour the hot beef stock in along the edge until the bread is just covered, and dot the remaining butter on top.
6. Bake in the oven preheated to 180°C for 30–35 min, until the surface bubbles golden brown, and let rest for 5 min before serving.