Instructions: Clean trim and slice the cabbage.

Boil in lightly salted water until tender then drain.

Take a large saucepan and place over a gentle heat.

Put a layer of cabbage in the bottom while still warm then a layer of bread then a layer of Fontina.

Continue doing this until the ingredients are firfished.

Gently press down the ingredients with the ladle.

Bring the stock to the boil and pour over the other ingredients.

Leave to soak for a couple of minutes.

Meanwhile melt the butter in a small pan.

While still foaming pour it over the soup.

Stir and serve hot.

What a wonderful (and economical) way of using leftover bread. Cabbage is cheap to. The other ingredunts are very ypical of the Aosta Valley and make this a remartabk simple and delicious winter dish.

Serves 4

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