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.
Regional recipe from Valle d’Aosta