Savory strudel of cabbage and speck with mustard sauce
75 recipes
Valdostana soup
ingredients
servings
4
Savoy cabbage
400 oz
Wholewheat bread
500 oz
Fontina cheese
100 oz
Butter
20 oz
Salt
to taste
Pepper
to taste
Vegetable broth
to taste
soups from Italy - Valle d'aosta
Valdostana soup
Valdostana soup
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A typical Valdostana soup, simple and tasty, with savoy cabbage and Fontina Valdostana
preparation
step 1
Clean the cabbage, removing cores and external leaves, cut into strips and let it stew in the pan with butter (or with oil for a light version) for about 15 minutes, covering the pan with a lid. Season with salt and turn off the heat.
step 2
Meanwhile, cut the bread into slices and toast a few minutes in a hot oven. In a baking pan alternate slices of bread, cabbage and fontina cheese and a ground pepper. Wet everything with the stock and continue with a layer of bread, cabbage and fontina.
step 3
Bake for half an hour at 160 degrees.
