Zuppa Valpellinentze (Aosta Valley Cabbage, Bread and Fontina Soup)
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Ingredients
- 400 g savoy cabbage, shredded
- 100 g smoked pancetta lardons
- 200 g day-old crusty bread
- 150 g fontina
- 800 ml beef stock
- 20 g butter
Nutrition (per serving)
- Calories
- 412 kcal
- Protein
- 21.2 g
- Carbohydrate
- 29.1 g
- of which sugars
- 4.2 g
- Fat
- 22.4 g
- of which saturates
- 11.8 g
- Fibre
- 4.5 g
- Salt
- 3.72 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Melt the butter in a large frying pan, add the smoked pancetta lardons and cook for 4-5 minutes until golden, then add the savoy cabbage and cook for 6-8 minutes until wilted.
- 2
Slice the day-old bread and layer half of it in a baking dish. Spoon over half the cabbage and pancetta, then scatter with half the fontina.
- 3
Repeat the layers, finishing with the remaining fontina on top.
- 4
Pour the hot beef stock over the layers until almost covered.
- 5
Bake for 25-30 minutes until the top is golden and the stock has been mostly absorbed.
- 6
Ladle into bowls to serve.
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