Seuppa Valpellinentze

From Valpelline in Italy’s Aosta Valley, this Alpine seuppa turns stale bread, Fontina, and Savoy cabbage into deep winter comfort. Hot broth soaks the buttered layers until everything melts into a rich, spoonable one-pot supper.

Serves 4 · 20 min prep · 45 min cook

Estimate for one serving

• 360 cal
• 12g protein
• 24g carbs
• 8g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 8 slices stale dark rye or country bread, slicedBakery
• 10 oz Fontina cheese, slicedDairy
• 6 cups beef or cabbage broth, hotPantry
• 3 cups Savoy cabbage, shreddedProduce
• 3 tbsp butterDairy
• 1 pinch cinnamon (optional pinch)Spices
• to taste saltSpices
• to taste black pepperSpices

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.