Thread: Italy In A Dish
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Old 07-16-2009, 12:57 PM   #24
Jigen
 
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Location: Milano, Italy
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ZUPPA VALDOSTANA (VALLE D'AOSTA)



INGREDIENTS (4 SERVINGS)
6,5 ounces Fontina (Italian soft cheese)
1 Savoia cabbage (Verza)
0,33 gallons of meat broth
1,8 ounces butter
6 slices of homemade bread
1 onion
salt

PREPARAION
- Cut the cabbage in slices and mince the onion
- Melt the butter in a poi and yellow the onion. Add the cabbage and salt.
- Close the pot with its cap and cook with low flame, mixing often and adding water if necessary
- Toast the bread. Put 3 slices on the bottom of a pyrex pan and add the cooked cabbage, alternating it with thin slices of Fontina.
- Pour the broth and let cook in very hot oven for 10 minutes.

ENJOY
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