Cabbage soup and Fontina cheese
calories: high
category: soup
cost: medium
difficulty: easy
preparation time: 30
Ingredients
Cabbage 1
Fontina Cheese 200 gr.
Bacon 50 gr.
Bread 600 gr.
Garlic 1 clove
Extra virgin olive oil as required
Vegetable or meat broth as required
Salt to taste
Chilli to taste
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Fontina Cheese 200 gr.
Bacon 50 gr.
Bread 600 gr.
Garlic 1 clove
Extra virgin olive oil as required
Vegetable or meat broth as required
Salt to taste
Chilli to taste
See our
Wine Tips
for your meals
Preparation Cut the cabbage into small pieces and stew it with the bacon cut into small strips and the chilli. In the meantime, slice the bread and toast the slices in the oven. Smear the bread slices with the garlic and sprinkle them with a little olive oil.
Arrange the slices on the bottom of an oven dish and bathe them well with the broth then add the Fontina cheese cut into cubes. Cover it all with the stewed cabbage, continue with second layer of bread bathed in broth and Fontina cheese.
Let it cook on a low heat to absorb a little of the broth then put the oven dish in a pre-heated hot oven and let it bake au gratin for 20 minutes or the time required to become golden brown. Serve hot. The Chef's tips You can use a vegetable broth and if you eliminate the bacon, this is an excellent vegetarian dish. Curiosity There are over 250 different kinds of bread in Italy.
Arrange the slices on the bottom of an oven dish and bathe them well with the broth then add the Fontina cheese cut into cubes. Cover it all with the stewed cabbage, continue with second layer of bread bathed in broth and Fontina cheese.
Let it cook on a low heat to absorb a little of the broth then put the oven dish in a pre-heated hot oven and let it bake au gratin for 20 minutes or the time required to become golden brown. Serve hot.
