Antonio Carluccio’s zuppa di cavolo Valpellinese
- November 2014
- Serves 4-6
- Hands-on time 35 min
Try Antonio Carluccio’s traditional Alpine recipe for cabbage soup with melting fontina cheese – simply made with cabbage, stock, stale bread, cheese and butter.
- Vegetarian recipes
- 22g (13.1g saturated)
- 19.8g (4.9g sugars)
For 6 servings
This simple dish calls for the best quality ingredients you can find. Look for fontina cheese in Italian delis and at natoora.co.uk. If you can’t get hold of it, use another firm melting cheese such as gruyère.
Homemade chicken stock is best but we also rate Truefoods Golden Chicken Stock from Waitrose.
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