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
- 675g (1 large) savoy cabbage, sliced
- 1 litre chicken stock (see tip)
- 200g stale bread, cut into cubes
- 275g fontina cheese, cut into small cubes (see tip)
- 50g unsalted butter
- Bring a medium saucepan of lightly salted water to the boil, then add the cabbage and cook for 3-4 minutes until tender. Drain.
- Bring the stock to the boil in a large saucepan. Meanwhile, set another large saucepan over a gentle heat. Put a layer of cabbage in the bottom, then top with a layer of bread, then a layer of cheese.Continue layering up the ingredients in this way until you run out, then gently press down on them with a ladle. Pour over the hot stock, then leave to soak for a few minutes.
- Melt the butter in a small pan and, when foaming, pour it over the soup. Stir, taste and season with salt and pepper, then serve hot, reheating if necessary.
© Antonio Carluccio
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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