Rich, tasty and fragrant, seupa à la valpellenentse (a dense soup) originates far back in time and is still made according to the original recipe. Being an expensive commodity, stale white bread was mixed with other local products to make delicious recipes. Seupa is made up of layers of bread and fontina cheese, moistened with stock and topped with cinnamon flavoured drawn butter.
When the top turns beautifully golden and crunchy that means it’s ready to serve!
Ingredients for 4 servings
- 1 and a half litres beef stock
- 1 savoy cabbage
- 400 g fontina cheese
- 500 g white bread (rustic) sliced
- ground cinnamon
- 150 g butter
Method:
Place alternate layers of stale bread and thin slices of fontina in an oven dish. Boil the sliced cabbage in the beef stock then pour it over the bread and fontina. Top the final layer with drawn butter and sprinkle with cinnamon. Bake in a pre-heated oven (200°C) for about 40 min until the top is golden and crisp.