This thick, stew like soup or seuppa, as locals call it includes Fontina Cheese, a quintessential regional product ... Here is the simple hearty recipe which comes from the Italian Alpine northwest province of Valle d´Aosta where I stayed at a 13th century Inn, Locanda La Clusaz in the hamlet of Gignod.
SEUPPA VALPELLINESE ... baked bread & cabbage soup ...
1 POUND OF GREEN CABBAGE, HALVED AND SLICED
1/4 cup butter, room temperature
3 3x5 inch slices of day old bread ( Italian style baguette ) each about 1/2 inch thick halved
3 3x5 inch slices of day old country whole wheat style bread each about 1/2 inch thick halved
8 ounces of Fontina Cheese ( One can sub Provolone or Swiss Gruyère )
3 cups of Home made Beef Stock
1. preheat the oven to 350 fareneheit degrees
2. cook cabbage in large pot of boiling water until tender, 3 minutes
3. butter both sides of all bread slices
4. working in batches, fry bread in large skillet over medium heat until golden brown about 2 mins. per side
5. arrange half of the bread on bottom of a 10 cup soufflè dish, trimming bread to fit and top bread with half the cabbage
6. sprinkle with salt and freshly grinded black pepper
7. add half the cheese and repeat layering of bread, cabbage, salt and freshly ground black pepper
8. sprinkle nutmeg over
9. pour beef stock over bread mixture and bake until the top is golden about 40 minutes and let stand 10 minutes before serving ...
Have nice wkend,
Ciao. Margi Cintrano.