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Zuppa alla Valpellinese | Italian Cabbage Zuppa Recipe


Opposite to common translation, the Italian phrase “zuppa” doesn’t actually imply “soup.” The time period particularly refers to a class of dishes with a basis of bread (ideally on the stale aspect) soaked in broth. Zuppa alla Valpellinese, hailing from the northern Italian area of Valle D’Aosta, is a good instance of how thick, filling, and un-soup-like a zuppa actually is!

zuppa-alla-valpellinese-zuppe-italian-soup-recipe-cabbage-bread-cheese-baked

Zuppa alla Valpellinese | Italian Cabbage Zuppa Recipe

Attempt to discover a wonderful beef broth or, higher but, make your individual. The bread makes an enormous distinction: do-it-yourself is certainly greatest however in any other case discover a easy, crusty bread with as few substances as attainable. This dish was invented to reuse stale bread, so we suggest utilizing bread that’s two or three days previous.

Watch the Pasta Grammar video:

ZUPPA ALLA VALPELLINESE RECIPE

For this recipe, you’ll need:

  • 6 ½ cups (1.5 L) beef broth

  • ½ massive inexperienced cabbage, cored and thinly sliced

  • About ½ loaf of bread (~14 ounces or 400 g), sliced (see above)

  • 7 ounces (200 g) fontina or aged asiago cheese, chopped

  • 2 tablespoons (30 g) unsalted butter

In a pot, convey the meat broth to a boil and add the sliced cabbage. Boil the cabbage till it is vitally tender—about quarter-hour.

In the meantime, lay slices of bread to kind a single layer within the backside of a 1.5 quart (1.5 L) casserole dish. Reduce smaller items of bread to fill in any gaps and create a good layer. Evenly distribute about ⅕ of the chopped cheese on high of the bread.

Repeat these steps to assemble 2 to three extra layers of bread/cheese, leaving some area on high for the cabbage.

Preheat the oven to 355°F (180°C).

When the cabbage could be very tender, use tongs or a slotted spoon to empty it and set it apart. Ladle scorching broth into the dish till the liquid stage reaches the highest layer of bread. Unfold the cabbage on high to evenly cowl the bread.

High the cabbage with the remaining chopped cheese and a sprinkle of cinnamon. In a small dish, microwave the butter till melted and evenly pour it over the cabbage.

Bake the zuppa for 20 minutes, or till the cheese on high has melted and begun to crisp. Let the zuppa relaxation for a couple of minutes earlier than serving.

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