Valpelenentze

Serves 4:

• 8 white cabbage leaves
• 250g Fontina
• 50g melted butter
• 8 slices of brown bread
• 1 litre meat stock
• A pinch of cinnamon

Blanch the cabbage leaves in the meat stock and then remove; slightly toast the bread. Butter an ovenproof dish and place the ingredients in the following order: bread slices, widely-spaced cabbage leaves, thinly-sliced Fontina, a pinch of cinnamon.

Continue until the ingredients have finished. Cover with melted butter and stock, cook in the oven at 180° for about 40 minutes. The "seupa" will be ready when it is golden and the stock has been almost completely absorbed.