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How to make the zuppa valdostana: Clean and
wash the leaves of the Savoy cabbage well. 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 325ºF) for about half an hour, until the top layer is crisp. Serve
the zuppa valdostana
hot.
Recipe courtesy of The Italian Trade Commission.
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