The Perfect Pitstop: The Alpage, Cervinia

Zuppa Alpage (Alpage Soup)

WHAT YOU NEED (serves 2)

• Two slices of bread
• 1-litre meat stock (celery, carrots, onions and beef meat)
• 100g Savoy cabbage
• 12 thin slices of Fontina cheese
• 2 knobs of butter

HOW TO MAKE IT

1. Prepare a meat stock by boiling some celery, carrots, onions and beef meat in 1,250ml of
2. To make the bread croutons, cut the bread in slices and gently brown them in the oven at 170 degrees for about 8 minutes.
3. Slice the cabbage into strips and stew it (cook it slowly in a pan with a little oil and salt – you want it to retain a crunchy consistency).
4. Place the bread croutons and the cabbage in an ovenproof dish, then place the Fontina cheese on top, with the knobs of
5. Pour the meat stock over the other ingredients until they are covered (if you like a more dry soup use less stock). Place in an oven at 180 degrees for 15
6. Serve and enjoy!