Seupa à la Vapelenentse

Name: Seupa à la Vapelenentse
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Valdostana
Ingredients: 350 g stale rustic white bread; 450 g savoy cabbage; 300 g fontina dop; 800 ml rich beef broth; 60 g Unsalted butter; 1 pinch Ground cinnamon; 5 g Fine sea salt; 0.5 tsp freshly ground black pepper

A traditional baked Valdostan dish made by layering stale bread, tender savoy cabbage, and rich Fontina DOP cheese soaked in hot broth and melted butter.

🇮🇹Italy· Aosta Valley

Prep: 20 min
Cook: 45 min
Total: 65 min
Servings: 4
Difficulty: Easy
Calories: 580 kcal

Ingredients

0 of 8 gathered

Servings

350 g stale rustic white bread — cut into 1 cm thick slices
450 g savoy cabbage — cored and shredded into wide ribbons
300 g fontina dop — rind removed, thinly sliced
800 ml rich beef broth — hot and well-seasoned
60 g Unsalted butter — diced
1 pinch Ground cinnamon — traditional aromatic addition
5 g Fine sea salt — for boiling the cabbage
½ tsp freshly ground black pepper — to taste

Equipment

•Large saucepan
•Deep earthenware or ceramic baking dish
•Colander
•Small butter melting pan
•Ladle

Nutrition

Per serving, approximate

Calories: 580 kcal
fat: 29 g
carbs: 54 g
fibre: 5 g
protein: 26 g
calories: 580 kcal

Instructions

1
Bring a large pan of salted water to the boil.
2
Add the shredded savoy cabbage and cook for ten minutes until tender.
3
Drain the cabbage thoroughly in a colander, pressing lightly to expel excess moisture.
4
Preheat the oven to 190°C (170°C fan).
5
Grease a deep earthenware dish with a small knob of butter.
6
Arrange a single layer of stale bread slices across the bottom of the dish.
7
Cover the bread with a portion of cooked cabbage and a layer of sliced fontina.
8
Repeat the layering until all ingredients are used, finishing with cheese on top.
9
Ladle the hot broth evenly over the dish until the bread is fully soaked.
10
Melt the remaining butter in a pan with the cinnamon and drizzle across the cheese.
11
Bake for 35 minutes until the cheese is bubbling and golden brown on top.
12
Rest for five minutes before spooning onto deep plates.

Chef's tips

Ensure the bread is thoroughly dried and stale so it absorbs the broth without disintegrating into mush. Squeeze the boiled cabbage well to avoid watering down the flavour of the stock. True Fontina DOP melts cleanly with an earthy, nutty sweetness that defines the dish.

Ingredient substitutions

Fontina DOP → Fontal or young Gruyère cheese
stale rustic white bread → stale country sourdough or half rye bread
rich beef broth → rich vegetable or chicken stock

Storage

Keep leftovers refrigerated in an airtight container for up to two days.

Reheating

Reheat covered in an oven preheated to 180°C with a splash of fresh broth until piping hot throughout.

Common mistakes to avoid

•Using fresh soft bread, which turns into a soggy paste rather than holding distinct layers.
•Adding cold stock, which lowers baking temperature and delays cheese melting.
•Failing to drain the cabbage properly, creating an overly watery soup.

Serving suggestions

Serve hot directly from the earthenware dish into deep bowls.Pair with a glass of crisp Torrette or Petit Rouge red wine from the Aosta Valley.Follow with a light green salad dressed with apple cider vinegar.