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Ingredients

250 g cabbage
150 g fontina
100 g bacon
50 g butter
30 g lard Arnad
1.5 l broth
150 g lean ground beef
calf bone
200 g onions
40 g carrot
40 g celery
thyme
sage
100 ml white wine
500 g black bread
salt
pepper



Soup valpessinese Seuppa to the valpelleunentze


Traditional soup of Valpelline valley where this dish was born and from which it takes its name. It is prepared by alternating layers of black bread to savoy cabbage with beef and the inevitable fontina cheese.


recipe given by our chef at .


ricetta immagine
These ingredients are able to feed: 7persons Soup valpessinese Seuppa to the valpelleunentze

Procedure

In a large pot put celery, carrot, onion chopped. Add the ground beef (or better yet the meat chopped by hand), lard, butter and bacon and other herbs coarsely chopped. Sauté for a few minutes over high heat. Pour white wine and let evaporate. At this point add the bone of calf and the broth and cook until the meat will be almost flabby. At this point, strain the broth and set aside the cooked meat with the chopped vegetables. Cook the cabbage in the broth, cut into strips and carefully washed, once cooked, drain and keep aside the broth again.
Butter a baking dish, place the bread slices and arrange over the ground meat and the cabbage, cover with a layer of fontina. Place the other slices of bread and start again with the layers until you reach the edge, finish by adding a little broth to the last layer of bread. Cover with fontina cheese and bake for about 5-10 minutes.


I tell you this recipe

Born with the logic of recycling, this soup captures the essence of the Valle d'Aosta gastronomy. In the soup Valpellinese the traditional black bread, butter, lard Arnad, but also the cabbage (one of the most consumed vegetable in the Aosta Valley) and the inevitable fontina represent a concentration of typicalness that lovers of traditional cuisine can not to miss.

Soup valpessinese Seuppa to the valpelleunentze

the nutritional

For each serving:

Energy: 400.64 Kcal
Total Dietary Fiber: 4.25 g
Alcohol: 1.30 g
Water: 346.32 g
0.00
Total Protein: 20.04 g
Animal protein: 15.26 g
Vegetable protein: 4.79 g
Total lipids: 21.63 g
Lipids animals: 20.92 g
Plant lipids: 0.70 g
Cholesterol: 65.07 mg
Available carbohydrates: 30.61 g
Starch: 21.67 g
Sugars: 9.00 g


 

words to remember

typical soup of Valpelline valley in which this dish was born and from which it takes its name. It is prepared by alternating layers of black bread savoy cabbage with beef and the inevitable fontina.

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