Seuppa Valpellinentze

Serves 4 · 20 min prep · 45 min cook

Ingredients

• 8 slices stale dark rye or country bread, sliced
• 10 oz Fontina cheese, sliced
• 6 cups beef or cabbage broth, hot
• 3 cups Savoy cabbage, shredded
• 3 tbsp butter
• 1 pinch cinnamon (optional pinch)
• to taste salt
• to taste black pepper

Instructions

1. 1Warm the broth and wilt the cabbage in a little butter until tender.
2. 2Butter a baking dish. Layer bread, Fontina, and cabbage, repeating until used.
3. 3Ladle hot broth over the layers until the bread is well soaked.
4. 4Dot with remaining butter. Bake until bubbling and the top is golden.
5. 5Rest a few minutes so the seuppa sets, then spoon into warm bowls.
6. 6Finish with black pepper and a whisper of cinnamon if you like the mountain style.