Antonio Carluccio's zuppa di cavolo Valpellinese recipe
Try Antonio Carluccio’s traditional Alpine recipe for cabbage soup – simply made with cabbage, stock, stale bread, cheese and butter.
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Cooking tools:
- Saucepan
- Stove
- Ladle
- Colander
- Chef's knife
- Cutting board
- Spoon
- Kitchen scale
- Serving bowl
Ingredients
- 675g (1 large) savoy cabbage, sliced
- 1 litre chicken stock (see tip)
- 200g stale bread, cut into cubes
- 275g fontina cheese, cut into small cubes (see tip)
- 50g unsalted butter
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