Author Topic: Zuppa di Cavolo Valtellinense - Cabbage Soup - Antonio Carluccio  (Read 6581 times)

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Zuppa di Cavolo Valtellinense - Cabbage Soup - Antonio Carluccio
« on: September 08, 2009, 07:16:24 am »
Zuppa di Cavolo Valtellinense
(Cabbage Soup, Valtellina Style – Antonio Carluccio)


700g Savoy cabbage
200g Fontina, Jarlsberg or Gruyere cheese
1000g vegetable or chicken stock
Chicken bones, (optional, if you have them)
for extra flavour
Salt and pepper, to taste
6 slices of day old bread, cut into cubes
50g butter


Clean, trim and slice the cabbage and place into the Varoma dish and tray.

Place stock into TM bowl and, if you have any chicken bones left over from somewhere, place these into the TM basket in the TM bowl.

Place the lid on and position the Varoma. Heat the stock and cook the cabbage for 20 - 30 minutes at Varoma temperature on speed 1. It depends on how thickly you have cut the cabbage.

Once the cabbage has cooked, remove the Varoma and test the stock for seasoning. You can cook the stock for a little longer while preparing the bowl with the other ingredients.

Place some of the cabbage into a large bowl or individual bowls. Then place a layer of bread on top, then some cheese, cabbage, bread, cheese, until it is all finished. Gently press down on the ingredients. Pour the stock over the other ingredients and allow to blend while preparing the butter.

Remove any unused stock to a bowl and roughly clean the TM bowl. Place the butter into the TM bowl and cook for 2 minutes at 90°C on Speed 1. Pour the hot butter over the soup and serve.

This is a simple, budget buster style dish, but with Antonio Carluccio’s name attached it more likely to attract attention.  Maybe people would think we are related - aging, grey hair, overweight.

The recipe came from a book called Soup Kitchen by Annabel Buckingham & Thomasina Miers.

Originally posted here
« Last Edit: September 08, 2009, 07:18:54 am by Thermomixer »
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