Valtellina soup

Recipe ingredients:

(for 4 people)

200 g of rye bread or wholemeal stale
300 g of cabbage
100 g fontina cheese
1 l of beef stock
60 g of butter

Preparation:

Prune and remove the ribs of cabbage leaves
Cook in salted water and cool in ice
Squeeze and cut the ribs in filangé
Stratify in a small saucepan or casserole bread with cabbage and fontina cheese
Pour in the melted butter and cover with beef stock
Bake at 160 degrees for 30 min

Presentation:

Serve it hot in casserole