Antonio Carluccio’s zuppa di cavolo Valpellinese

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