If you think about the beautiful village of Etroules
in Val d'Aosta, our imagination flies immediately to the mountains of incredible beauty, the woods and the small, typical houses immersed in this bucolic atmosphere. Today, to greet the Autumn Equinox,
we propose a recipe that tastes of long walks in the woods and evokes the first colds. Fontina DOP
cheese is the indisputable protagonist of this typical dish. Fontina DOP is made with whole milk of Valdostan Cow.
Let's talk about today dish: Fontina DOP soup with black bread, a variation of Valpellina soup.
- half of a small cabbage turns
- 1 liter of meat broth
- 300 g of rye bread
- 300 g of Fontina valdostana DOP
- 50 g of butter
- cinnamon powder
Let's strip the cork, the work and the striped cutting while discarding the larger central coasts. I put the broth in the fire and, as soon as I bubble, I unite the cabbage and boil it gently for half an hour until it is very tender.
I cut the sliced bread of a small cm and thin sliced cut even the fontina.Buttered baking dish and a sheath the bottom with the slices of bread, then I cover the bread with a nice layer of melted; I do a total of six layers, three of bread and the same number of fontina, and end with this. Between one layer and the other I also distribute a little cabbage by pulling it up from the broth.
Now to slowly throughout the boiling broth, a ladle at a time to allow time for the bread to imbibe good. Finally pour the melted butter on the surface and sprinkle with a pinch of cinnamon.Let it rest for ten minutes and then put the soup in the oven at 200 ° for about 40 minutes, until the surface gets slightly golden. Serve hot.