Antonio Carluccio’s zuppa di cavolo Valpellinese
Try Antonio Carluccio’s traditional Alpine recipe for cabbage soup with melting fontina cheese – simply made with cabbage, stock, stale bread, cheese and butter.
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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
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Method
- 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
Nutrition
- 350kcals Calories
- 22g (13.1g saturated) Fat
- 18.7g Protein
- 19.8g (4.9g sugars) Carbs
- 5.3g Fibre
- 1.1g Salt
For 6 servings
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