Valpellinenze soup from Colette

Colette is a charming Quebecer who has also become an Italian who lives in Saint-Pierre, in the Aosta Valley, well perched in the Alps. A charming and inspiring place. 
Here is the view of his house where I was lucky enough to stay. A big thank you Colette for not only offering me hospitality but also sharing your extensive knowledge of Italian food!

The Valpellinenze soup is a dish from the mountains, which highlights the famous Fontina cheese with aromas of hazelnut and butter. A great winter dish to make over and over again!
Here is the recipe and thanks again to Colette for sharing:
for 4 people 
- Integral bread cut into cubes
- 50g butter
- 300 g cubed Fontina-style cheese (Migneron de Charlevoix is ​​a good alternative from here), cut into cubes
- 1 L broth
- 1/2 green cabbage, cut into strips
- cinnamon, nutmeg, pepper, to taste

In a frying pan over medium heat, add a little oil and sauté the cabbage strips to soften them.
Meanwhile, preheat the oven to 350F or 180C.

In a container make several layers of bread cubes, and cover each layer with cabbage and pieces of cheese.

Finish with a layer of bread, add the broth, cinnamon and nutmeg.
Put it in the oven, adding a few shavings of butter.
Cook for about 40 minutes.


  • La « Seupa alla Valpellinentze »: méchante bonne soupe !!!! Félicitations à Mme Germaine pour avoir déniché cette recette si réconfortante…..un secret trop bien gardé. Miam Miam 😋!

    Pierre Lainesse
  • Merci pour cette belle recette qui semble délicieuse 😋 J’aimerais savoir quelle sorte de bouillon vous utilisez pour ce plat ?


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