Valpellinentze recipe

With this recipe we cross the regional borders and move to the Aosta Valley, a land of great tradition of the so-called "poor cuisine".

The protagonist of the month is the Valpellintze soup, called "seupa à lavalpelenentse", the typical dish of the Gran San Bernardo valley,
born in Valpelline, a few kilometers north of Aosta. It was certainly one of the excellent poor dishes, which were prepared in the cold months close
to the Christmas holidays, when the powerful fireplaces warmed the rooms, protecting them from the harsh cold of the freezing winter.

The simple recipe for 4 people is as follows:

and a half kilos of winter cabbage
1 white onion;
3 tablespoons of extra virgin olive oil
2 and a half liters of vegetable broth
4 ounces of Aosta Valley fontina
6 ounces of "black" bread cut into half-centimeter slices; coarse coarse salt and black peppercorns to taste.