Zuppa Valdostana: a Tradition from the Alps – How to Make it
From the high peaks of the Alps to the ovens and the kitchens, people of the Aosta Valley are masters in hot recipes during winter.
The Valdostana Soup is one typical example: take Fontina cheese, butter and cabbage and turn them into a traditional specialty!
Serves 4 people
• 240g Fontina Cheese
• 100g butter
• 1 small Savoy cabbage (about 500g)
• 1 qt. beef broth
• A few slices of country bread (about 2 cm thick)
Clean and wash the leaves of the Savoy cabbage. Blanch them in boiling water for 10 min. Drain, and remove the hard vein, then cut into julienne; thereafter carefully sauté the cabbage slivers with half of the butter. Add salt. Cut the Fontina cheese into thin slices. Bring the beef broth to a boil. Melt the butter over a low flame. In an ovenproof casserole (preferably terracotta), alternate layers of bread, cabbage and Fontina cheese until all ingredients are finished, making sure to finish with slices of bread. Drizzle melted butter over the top layer of bread. Gently pour the boiling broth over it and bake in a low oven (about 165°C) for around 30 minutes or until the top layer is golden and brown.