Antonio Carluccio’s zuppa di cavolo Valpellinese

Antonio Carluccio’s zuppa di cavolo Valpellinese
  • Serves icon Serves 4-6
  • Time icon 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.

Nutrition: per serving

Calories
350kcals
Fat
22g (13.1g saturated)
Protein
18.7g
Carbohydrates
19.8g (4.9g sugars)
Fibre
5.3g
Salt
1.1g
Calories
350kcals
Fat
22g (13.1g saturated)
Protein
18.7g
Carbohydrates
19.8g (4.9g sugars)
Fibre
5.3g
Salt
1.1g

For 6 servings

Ingredients

  • 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

Method

  1. Bring a medium saucepan of lightly salted water to the boil, then add the cabbage and cook for 3-4 minutes until tender. Drain.
  2. 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.
  3. 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

delicious. tips

  1. 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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Baby savoy cabbage with pancetta and star anise

Make cabbage the star with our recipe for baby savoy with pancetta and star anise.

Save recipe icon Save recipe icon Save recipe

Kale recipes

Cavolo nero with garlic beurre noisette

The combined flavours of cavolo nero, butter, lemon and garlic are a delight, taking this...

Save recipe icon Save recipe icon Save recipe

Alpine recipes

Carbonade

A dish of salt beef cooked with onions, herbs, spices and lots of red wine....

Save recipe icon Save recipe icon Save recipe

Soup recipes

Tartiflette soup with ham crisps

When tartiflette, a classic French alpine dish, meets a warming bowl of soup, great things...

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine