Let’s prepare the Valle d’Aosta soup together with lots of stringy fontina cheese!

The Aosta Valley soup is a recipe from Valle D'Aosta, a typical dish based on cabbage and fontina cheese: let's see together how to prepare it!

If you have never tried the Aosta Valley soup you don't know what you are missing. This typical Italian recipe has savoy cabbage as its main ingredient. Then, like all recipes from the Aosta Valley, the fontina cheese cannot be missing. This PDO cheese. it was even included among the 26 best cheeses in the world in 2016, which is why it should absolutely not be replaced with others, especially in this recipe!

You don't have to imagine this dish as the usual sad soup! The Aosta Valley soup is ideal for warming up cold evenings: its rich and full-bodied flavor will win you over at the first taste. Prepare it following the original recipe and don't forget to grate it in the oven!

How to prepare the Aosta Valley soup

1. First, remove the leaves from the cabbage and rinse them under running water.
2. Break them up with your hands and put them in a pan with a knob of butter and a ladle of broth. Cook until it is completely wilted. Finally adjust the salt.
3. Now slice the bread (or cut it into cubes as you prefer) and arrange it on the bottom of a buttered pan suitable for cooking in the oven, sprinkling it with a ladle of broth. You can also choose cocottes to make single portions .
4. Arrange the cooked savoy cabbage on top, a few ladles of broth and a layer of sliced ​​fontina cheese . Repeat layering until all ingredients are complete (last layer should be cheese)
5. Now bake at 180°C for 30 minutes . Serve your Aosta Valley hoe hot and stringy.

You can prepare vegetarian Aosta Valley soup by simply replacing the meat broth with vegetable broth. Also, if you can't find rye bread, you can use durum wheat bread of your choice. It's a perfect dish for a mountain lunch on the ski slopes, but it also defends itself very well for dinner!

Do you love recipes from Valle D'Aosta? Try fondue and you won't be able to do without it!

Read also

Favò di Ozien, a traditional recipe from the Aosta Valley

storage

Once cooked it should be enjoyed hot, for this reason we recommend consuming it at the moment .

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