Ingredients for 4 servings:
800 gr savoy cabbage
150 gr fontina cheese, cutted into thin slices
100 gr lean ham
40 gr butter
12 slices of crusty bread, toasted in the oven (240 gr)
1.5 lt meat broth (see recipe)
1 tsp of mixed spices
Salt
Ready in: about 115 minutes
800 gr savoy cabbage
150 gr fontina cheese, cutted into thin slices
100 gr lean ham
40 gr butter
12 slices of crusty bread, toasted in the oven (240 gr)
1.5 lt meat broth (see recipe)
1 tsp of mixed spices
Salt
Ready in: about 115 minutes
How to prepare the recipe: "Soup of the Aosta Valley":
Wash the savoy cabbage, remove the leaves, soak them in a pan filled with abundant boiling salted water, drain them, passa under cold water, drain them, cut into little slices and let them brown in a casserole with the butter. Add the spices, salt and cook for 15 minutes.
Cover the bottom of an ovenproof dish with some slices of bread, then make a layer of savoy cabbage, another layer of ham cutted into julienne strips, a layer of cheese and go on until you finish the ingredients; finish with a layer of fontina.
Pour the broth into the ovenproof dish, put in the oven at 160 °C for an hour. Remove from the oven and let it rest for 10 minutes before serving in the same dish.
Preparation time: 30 minutes
Cooking time: 85 minutes
Difficulty: easy
Chef's advice
I suggest to match this dish with Chambave Rosso, Nebbiolo d’Alba, Valtellina.
Wash the savoy cabbage, remove the leaves, soak them in a pan filled with abundant boiling salted water, drain them, passa under cold water, drain them, cut into little slices and let them brown in a casserole with the butter. Add the spices, salt and cook for 15 minutes.
Cover the bottom of an ovenproof dish with some slices of bread, then make a layer of savoy cabbage, another layer of ham cutted into julienne strips, a layer of cheese and go on until you finish the ingredients; finish with a layer of fontina.
Pour the broth into the ovenproof dish, put in the oven at 160 °C for an hour. Remove from the oven and let it rest for 10 minutes before serving in the same dish.
Preparation time: 30 minutes
Cooking time: 85 minutes
Difficulty: easy
Chef's advice
I suggest to match this dish with Chambave Rosso, Nebbiolo d’Alba, Valtellina.
In the picture, Soup of the Aosta Valley
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