Instructions: You will need a casserole or saucepan that can be put in the oven.

Preheat the oven to moderate 180C/350F/Gas 4.

Remove the leaves from the cabbage heads one by one and cut out the thick stems from each leaf keeping the leaves whole.

Only use the leaves that are either dark or bright green.

Blanch these in boiling salted water for 1 minute then drain well.

Slice the ciabatta loaves in half lengthwise and cut off the tough exterior crusts.

Toast each half on both sides and rub with the garlic.

Fillet the anchovies and wash off the salt.

Dry well.

Slice the Fontina into slivers.

Bring the stock to the boil and season it.

In your casserole or pan make a first layer of cabbage leaves and season with salt and pepper. Place 3 or 4 anchovy fillets on top then a layer of Fontina followed by half of the toasted ciabatta.

Sprinkle over the Parmesan and add stock to cover this layer.

Make a second layer in the same way using up the remaining bread.

Three layers are the ideal but the shape of your pot will dictate the number you have.

Your final layer should consist of cabbage anchovies Fontina and stock to cover.

Try not to fill the pot to the top as the soup level will rise as the ciabatta toast expands.

Bake in the preheated oven for 20 to 30 minutes.

When ready it should have a good cheese crust on the top.

A substantial baked soup from the mountainous north of Italy with layers of cabbage bread mountain cheese anchovies and Parmesan.

Serves 10

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