Zuppa Valdostana


1 small Savoy cabbage (about 1 lb.)
8 oz. Fontina
1 qt. beef broth
3 oz. butter
slices of country bread (about l/2-in. thick)

How to make the ZUPPA VALDOSTANA:

Clean and wash the leaves of the Savoy cabbage thoroughly. Cook them in boiling water for 10 min. Drain and cut into julienne. Cut Fontina into thin slices. Bring the beef broth to a boil. Melt the butter over a low flame.

In an ovenproof casserole (preferably terracotta), alternate layers of bread, cabbage, and Fontina until all ingredients are used up, making sure to finish with slices of bread. Drizzle the top layer of bread with melted butter.

Gently pour the boiling broth over it and bake in a low oven (about 325°F) for about half an hour, until the top layer is crisp. Serve the Zuppa Valdostana hot.

Serves 4

Regional recipe from Valle d’Aosta

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.