1 Savoy cabbage
3 oz. pancetta
2 tbs. olive oil
12 slices country bread
1 cup cooking sauce roast meet
1/4 lb. prosciutto, sliced
1 pinch cinnamon
1 pinch nutmeg
1/2 lb. Fontina
2 tbs. butter
1 qt. broth
How to make the ZUPPA VALPELLINENTZE:
Clean the Savoy cabbage, removing the outer leaves and the stem.
Saute the cabbage in a saucepan with oil and chopped pancetta, making sure not to break the leaves.
Toast the bread and place in a large, flat baking pan. Drizzle with the cooking sauce of meat or with robust beef broth. Place a layer of cabbage leaves over the bread, topped with slices of prosciutto. Add a pinch of pepper, cinnamon, and nutmeg. Next, add thin slices of Fontina.
Continue with layers until all ingredients are used up. Make sure the top layer is Fontina. Dot with butter and generously cover with broth. Bake the Zuppa Valpellinentze for 30 min.
There are several variations to this soup, depending on the Valle D’Aosta village from which the recipe for the Zuppa Valpellinentze originates.
Regional recipe from Valle d’Aosta