Opposite to widespread 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 | Italian Cabbage Zuppa Recipe
Attempt to discover a wonderful beef broth or, higher but, make your personal. The bread makes a giant distinction: do-it-yourself is certainly greatest however in any other case discover a easy, crusty bread with as few components as doable. 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 will have:
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6 ½ cups (1.5 L) beef broth
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½ giant inexperienced cabbage, cored and thinly sliced
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About ½ loaf of bread (~14 ounces or 400 g), sliced (see above)
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7 ounces (200 g) fontina or aged asiago cheese, chopped
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2 tablespoons (30 g) unsalted butter
In a pot, deliver the meat broth to a boil and add the sliced cabbage. Boil the cabbage till it is extremely 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. Minimize smaller items of bread to fill in any gaps and create a fair 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 house on high for the cabbage.
Preheat the oven to 355°F (180°C).
When the cabbage may 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 degree reaches the highest layer of bread. Unfold the cabbage on high to evenly cowl the bread.
Prime 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.
