Seupa à la Vapelenentse

Italian 'soups' (zuppa) are often more like stews or purées, rather than the smooth liquids we tend to think of. This recipe is a prime example, with solid layers of stale bread, cheese and cabbage simmered in beef stock. The stock needs to be of very high quality to make this dish really sing, so make your own if you have time. It's also a fantastic recipe when you need to use up stale bread (which was no doubt how it came about in the first place), and if you're struggling to find Fontina cheese then other alpine cheeses work well in its place.