Clean the Savoy cabbage, removing the outer leaves and the stem. Sauté the cabbage in a saucepan with oil and chopped pancetta, making sure not to break the leaves. Toast the bread and place in a large, flat baking pan. Drizzle with the cooking sauce of meat or with strong beef broth. Place a layer of cabbage leaves over the bread, topped with slices of prosciutto. Add a pinch of pepper, cinnamon and nutmeg. Next, add thin slices of Fontina. Continue with layers until all ingredients are used up. Make sure the top layer is Fontina. Dot with butter and generously cover with broth.
Bake for 30 mins. There are a number of variations to this soup depending on the Valle D'Aosta village from which the recipe originates. |
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