Zuppa d'Aosta
SERVES 4-6
Ingredients
1 Savoy cabbage, cored and shredded | 12–15 (approx. 300g) 1-2cm slices of ciabatta or similar | 1 garlic clove, halved | 12–15 anchovies | 125g Fontina or Emmental cheese, grated | 2 tablespoons Parmesan cheese, grated | Sea salt and freshly ground black pepper | 1.25 litres good | chicken stock
Preheat the oven to 170°C/Gas 4. Blanch shredded cabbage in boiling water for 3 mins. Drain, refresh in cold water, drain again. Griddle ciabatta slices in a grill pan for a min on each side, rub with the cut garlic clove. Layer ingredients in a deep ovenproof pan or casserole dish: a little cabbage, then bread, placing an anchovy on each slice, then the Fontina or Emmental. Repeat, so there are three layers of bread and cabbage. Finish with any remaining Fontina or Emmental and Parmesan. Season the stock well and pour down side of dish. Bake, uncovered in the hot oven for about 30 mins.
