17
Dec
Italian Villages – Aosta Valley soup
Ingredients (4 serves)
- half a savoy cabbage or 1 small whole
- 2 cups meat broth
- 7 1/2 oz rye bread
- 7 oz Fontina cheese
- Salt
- Extra virgin olive oil
- Cinnamon powder
Directions
Clean the cabbage and heat it in a large pan with a drizzle of oil. Add the broth and a pinch of salt. Cook for about 5 minutes. Meanwhile, place the slices of bread in the Contital aluminum container and sprinkle them with a spoonful of broth. Add the cooked cabbage and the slices of fontina. If you like, you can also add ground cinnamon. Repeat the operation until the tray is full. Bake at 356° F in a heated oven for about 30 minutes and serve the hot Aosta Valley soup.
