📝 About This Recipe
Hailing from the rugged Valpelline valley in northern Italy, this 'soup' is more of a rich, savory bread pudding than a liquid broth. It layers crusty sourdough, sweet Savoy cabbage, and the nutty richness of authentic Fontina Valle d'Aosta PDO cheese, all bathed in a deeply flavored beef broth. It is the ultimate mountain comfort food, designed to warm the soul after a day in the Alps with its golden, bubbling crust and melt-in-your-mouth textures.
🥗 Ingredients
The Foundation
- 500 grams Stale Sourdough or Country Bread (cut into 1-inch thick slices; ideally 2-3 days old)
- 1 medium head Savoy Cabbage (approx. 800g, tough outer leaves removed)
- 400 grams Fontina Valle d'Aosta PDO (rind removed and thinly sliced or coarsely grated)
The Liquid Gold
- 1.5 liters Rich Beef Broth (homemade is best, kept hot)
- 100 grams Unsalted Butter (melted and browned slightly)
- 1 pinch Ground Cinnamon (traditional secret ingredient for depth)
- 1/4 teaspoon Nutmeg (freshly grated)
Seasoning and Aromatics
- 2 tablespoons Extra Virgin Olive Oil
- 1 clove Garlic (peeled and smashed)
- to taste Sea Salt
- to taste Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Prepare a deep, ceramic or earthenware baking dish by rubbing the inside with the smashed garlic clove and a little butter.
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2
Remove the core from the Savoy cabbage and shred the leaves into wide ribbons (about 2 inches wide).
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3
Bring a large pot of salted water to a boil. Blanch the cabbage ribbons for 5-7 minutes until tender but not mushy. Drain thoroughly and squeeze out excess water.
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4
In a small saucepan, melt the 100g of butter over medium heat. Cook until it smells nutty and turns a light golden brown. Stir in the pinch of cinnamon and nutmeg, then set aside.
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5
If your bread isn't quite dry enough, toast the slices lightly in the oven for 5 minutes to ensure they can stand up to the broth without disintegrating immediately.
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6
Begin the layering process: Place a single layer of bread slices at the bottom of the prepared baking dish, fitting them tightly like a puzzle.
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7
Cover the bread with a generous layer of the blanched cabbage, spreading it evenly to the edges.
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8
Top the cabbage with a layer of the sliced Fontina cheese. Be generous; this is what creates the signature 'pull' of the soup.
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9
Repeat the layers (bread, cabbage, cheese) until the dish is full, ending with a final, dense layer of Fontina on top.
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10
Slowly pour the hot beef broth over the layers. Wait a minute for the bread to soak it up, then add more until the broth reaches just below the top layer of cheese.
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11
Drizzle the infused brown butter evenly over the entire surface of the dish.
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12
Place the dish in the center of the oven and bake for 35-40 minutes. The top should be deeply golden and bubbling, and most of the liquid should be absorbed by the bread.
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13
For an extra-crispy crust, turn on the broiler (grill) for the last 2-3 minutes of cooking, watching carefully to avoid burning.
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14
Remove from the oven and let the Zuppa rest for at least 10 minutes before serving. This allows the flavors to meld and the texture to set.
💡 Chef's Tips
Always use authentic Fontina Valle d'Aosta; its melting point and earthy flavor are unique and cannot be replicated by Swedish or Danish 'Fontina'. If the bread is very fresh, dry it out in a low oven first; stale bread is essential for the correct structural integrity. Don't skip the cinnamon; it's a traditional alpine touch that highlights the sweetness of the cabbage and the funk of the cheese. Use a high-quality, dark beef stock to give the dish a rich, mahogany color and deep umami flavor. Make sure the cabbage is well-drained after blanching to prevent the dish from becoming watery.
🍽️ Serving Suggestions
Pair this hearty dish with a crisp, acidic white wine from the Aosta Valley, such as a Petite Arvine. Serve with a side of pickled red onions or cornichons to cut through the richness of the cheese and butter. A simple green salad with a sharp vinaigrette is the perfect light accompaniment. For a true mountain experience, serve in individual earthenware crocks for a rustic presentation. Finish the meal with a small glass of Genepì, the traditional alpine herbal liqueur.