Valtellina soup
Instructions
Prepare your meat and boiled simultaneously Cook apart from boiling cabbage cut into strips, prepare even sliced bread and sliced fontina cheese.
In a baking dish put layer cabbage, bread, fontina and continue until you finish the ingredients and finally the top layer should be the fontina.
Pour over the stock so they will soften the mixture, add by passing it to a colander melted butter flavored with garlic, Sage and rosmarimo, very hot.
Simmer at least one hour in the oven, when you begin to form a crust on fontina remove from oven and serve hot.
Ingredients and dosing for 4 persons
- 50 cl of meat broth
- 1/2 cabbage
- 400 g of fontina cheese, thinly sliced
- 1000 g of stale bread
- Butter
- Garlic
- Rosemary
- Sage
- Salt