Another unique dish from the Aosta Valley! 😀 Cheers! For those not familiar with this delicacy of the Aosta Valley, the seuppa vapeulleunentse is a flan made with cabbage, fontina cheese and bread, native from the small village of Valpelline. Although, to be honest, an accurate and official recipe of this dish does not exist. Yep!
Translating the word “Seuppa” into English was not easy at all. In patois, the language spoken in Valle d’Aosta, it simply means Soup. But, with the term “soup” we do not always mean like liquid or creamy soups. And if you read the recipe, you’ll understand that it has nothing in common with normal soups, ’cause the Seuppa vapeulleunentse is baked! So, we decided to translate it as Flan. Last but not least, Vapeulleunentse simply means from Valpelline.
Seuppa vapeulleunentse is part of those dishes that once every family used to prepare in their own way; some even say, in fact, the use of cabbage would be wrong. In addition, the fontina was too precious and they used less fine cheeses, such as seras (very low-fat and hard cheese), or even the crusts of cheeses. Having said that, however, we wanted today to present the most common erroneous variant of nowadays, so let’s get started! 🙂
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Seuppa vapeulleunentse - Cabbage and fontina cheese flan
- 1 cabbage
- 500 g of bread
- 500 g of Fontina
- 1 l of broth preferably meat
- black pepper
Clean the cabbage and boil it for 10 minutes in salted water. Toast the bread in the oven and cut fontina into slices.
Take a baking dish, spread a layer of cabbage leaves, then one of bread and one of fontina; repeat until you have finished all the ingredients.
Cover with broth, preferably meat, but if you are vegetarian, you can safely use the one you prefer.
Sprinkle generously with nutmeg and black pepper and bake at 200 °C for about thirty minutes. Serve the soup hot 🙂 .