There Canavese soup it is a rich dish Baked of the Piedmontese tradition based on bread, broth And cheese with the cabbage. An easy recipe to prepare, perfect for the colder days.
Ingrediants
- 1 medium loaf of homemade bread
- 1 small cabbage
- 60 g of grated Parmesan cheese
- 50 g of butter
- 1 1/2 l of meat broth
- salt
- pepper
There Canavese soup it is a tasty and substantial first course of the Piedmontese peasant tradition. Hot and tasty it is a delight on cold days.
As always happens for this type of preparation there is no single recipe: if the basic ingredients remain the beef broth, the bread and the cabbage, the many variants differ in the type of cheese used – parmesan, toma or fontina – and in the possible presence of a fried bacon or bacon, sometimes also replaced by sausage.
Ours is a lighter version in seasonings but certainly not in flavor. And the only advice on which we feel not to compromise is the use of an excellent beef broth homemade.
The classic soups, those that involve the use of bread cooked with the rest or added at the end, bruscato and seasoned, they are a panacea for the inconveniences that winter brings to the mood. An example above all is the Tuscan Ribollita, but you should also try the Cabbage soup, pumpkin, spelled bread and dairy.
OTHER TASTY RECIPES: Black cabbage soup with Tuscan bread, Savoy cabbage soup, Onion soup, Leek and potato gratin soup with fennel
How to prepare: Canavese soup
- Execution
- easy
- Preparation time
- 10 min
- Cooking time
-
60 min
- Portions
-
4 – 5
How to prepare: Canavese soup
To prepare the Canavese soup, cut the loaf into slices about one and a half centimeters thick. Obtain the leaves from the cabbage, eliminating the outermost ones. Wash them and cut them into large pieces with your hands. Melt the butter in a saucepan (or directly in the microwave) and transfer it to a large, high-sided ovenproof dish.
Arrange a first layer of slices of bread on the bottom of the pan and cover with the cabbage leaves. Season with salt and pepper and sprinkle with a few flakes of butter and grated parmesan.
Proceed in the same way, placing another layer of bread and cabbage leaves, until all the ingredients are used up. Now pour half of the boiling broth into the container and place in the oven at 200 ° for about an hour, adding the remaining broth as it is absorbed. Remove from the oven and serve the Canavese soup immediately.
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