Name: Soueupa alla valpellinentze (Savoy Cabbage Soup)
Total time: 1 h 45 min
Cuisine: ItalianEurope
Ingredients: 12 ounces hearty rye bread , cut into 1½-inch pieces; 2 tablespoons extra-virgin olive oil; 1 tablespoon unsalted butter; 4 ounces pancetta , chopped fine; 1 onion , halved and sliced thin; ½ teaspoon salt; 3 garlic cloves , minced; 1 head savoy cabbage (1½ pounds), cored and cut into 1-inch pieces; 4 cups beef broth; 2 bay leaves; 4 ounces fontina cheese , shredded (1 cup); 1 tablespoon chopped fresh parsley

Why This Recipe Works

High in the Italian Alps, Valle d'Aosta is known for a regional wintertime dish, soeupa alla valpellinentze, a decadent combination of rich beef broth, pancetta, cabbage, rye bread, and nutty fontina cheese. While soeupa translates literally to soup, this dish is heartier—it reminded us of the cheesy top layer of French onion soup as we scooped out second helpings. Savoy cabbage is the regional favorite, and its subtly sweet flavor worked beautifully with the earthy rye bread that we cubed and dried at a low temperature in the oven. We built flavor and tenderized the cabbage by braising it with pancetta, onion, bay leaf, and beef broth before layering it in a casserole dish with the stale bread. The whole thing received a topping of cheese, which turned bubbly under the broiler.

Before You Begin

Any type of hearty rye bread will work well here. You will need a 13 by 9-inch broiler-safe baking dish for this recipe.

Instructions

Adjust oven rack to middle position and heat oven to 250 degrees. Spread bread in even layer on rimmed baking sheet and bake, stirring occasionally, until dried and crisp throughout, about 45 minutes; let croutons cool completely.

Heat oil and butter in Dutch oven over medium-low heat until butter is melted. Add pancetta and cook until browned and fat is rendered, about 8 minutes. Stir in onion and salt and cook over medium heat until softened and lightly browned, 5 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

Stir in cabbage, broth, and bay leaves and bring to boil. Reduce heat to low, cover, and simmer until cabbage is tender, about 45 minutes.

Adjust oven rack 6 inches from broiler element and heat broiler. Discard bay leaves. Spread half of cabbage mixture evenly in bottom of 13 by 9-inch broiler- safe baking dish, then top with half of croutons. Repeat with remaining cabbage mixture and croutons. Gently press down on croutons with rubber spatula until thoroughly saturated. Sprinkle fontina over top and broil until melted and spotty brown, about 4 minutes. Sprinkle with parsley and serve.