The Food of North Italy by Luigi Veronelli

Author:Luigi Veronelli
Language: eng
Format: epub
ISBN: 978-1-4629-0976-6
Publisher: Tuttle Publishing

ZUPPA ALLA VALDOSTANA

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Cabbage Soup (Chez Pierre)

This hearty dish is halfway between a soup and a casserole. Don't make this with canned broth—it just won't have the same flavor.

3 lb (1½ kg) beef shoulder

8 cups (2 liters) cold water

1 medium carrot, roughly cubed

1 medium onion, unpeeled and cut into 8 equal pieces

1 small leek, cut in half

1 rib celery, leaf and stems cut in half

4 black peppercorns

1 tablespoon rock salt

½ head Savoy cabbage, about 1? lb (800 g)

2 tablespoons butter

1 lb (500 g) packet thinly sliced black bread

3 cups (375 g) thinly sliced Fontina Valdostana cheese

1 teaspoon ground cinnamon

Place beef in a large saucepan with the cold water, adding more water if necessary so that beef is just covered. Place over high heat and bring to a boil, carefully skimming foam. Add carrot, onion, leek, celery, black peppercorns, and rock salt, return to the boil, then reduce heat and simmer for 2 hours, skimming foam occasionally. If necessary, add a cup or so of boiling water during this time so that meat is just covered with liquid.

Remove from heat and skim fat from surface. Remove meat from cooking liquid and reserve for another use. Strain broth and reserve vegetables. Set broth aside and keep warm.

Preheat the oven to 350°F (180°C, gas mark 4). Break the head of cabbage down to its leaves. Bring a large saucepan of water to a boil and add the reserved vegetables. Add the cabbage leaves and boil until al dente. Remove cabbage, drain, and cut into thin strips. Arrange on a large clean dishtowel to dry. Strain cooking liquid, discard vegetables and reserve cooking liquid for another use.

Generously butter a 13-cup (3¼-liter) capacity, deep casserole dish. Arrange one-third of the bread slices on the bottom, cover with one-third of the sliced cabbage, and then one-third of the cheese. Repeat layers ending with a layer of cheese. Pour in 2½ cups (625 ml) of the warm broth and sprinkle the top with cinnamon.

Bake for 20 minutes or until lightly browned on top and firm. Remove from the oven and serve immediately. Serves 4 to 6.

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