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Ingredients for 4 people
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- 1 2/3 cup rice
- 1 pound rustic bread
- 7 ounces Fontina cheese
- 10 1/2 tablespoons butter
- 8 cups meat broth
- Salt to taste
Le Ricette
Zuppetta di Cogne (Bread and Cheese Soup)
di Academia Barilla
PREPARATION TIME
40 min
40 min
DIFFICULTY
Medium
Medium
TYPE
First course
First course
ITALIAN REGION
Valle d'Aosta
Valle d'Aosta
Tags
Ingredients for 4 people
1 2/3 cup rice
1 pound rustic bread
7 ounces Fontina cheese
10 1/2 tablespoons butter
8 cups meat broth
Salt to taste
Ingredients
Fontina DOP
Fontina is a cheese with an ancient past. Its peculiar characteristics are even mentioned in the 1477 edition of Summa Lacticinorum, written by Panteleone di Confienza, a doctor from Vercelli.
Fontina is a cheese with an ancient past. Its peculiar characteristics are even mentioned in the 1477 edition of Summa Lacticinorum, written by Panteleone di Confienza, a doctor from Vercelli.
Preparation 10 minutes preparation + 30 minutes cooking
Slice Fontina and bread. Melt 3 1/2 tablespoons of butter in a pan over medium heat and sauté bread slices on both sides until golden.
In a pot over medium heat, melt another 3 1/2 tablespoons of butter and sauté rice for 2 minutes, stirring constantly.
Add 1 or 2 ladlefuls of hot broth at a time, stirring and letting it be absorbed before adding more.
Cook until rice is still quite "al dente."
In a large baking dish, arrange a layer of bread slices, a layer of rice and a layer of Fontina slices.
Continue this process and finish with a layer of fontina.
Add a bit of broth to soften everything.
Melt remaining butter and pour over the cheese.
Bake in a preheated 350°F oven for about 10 minutes.
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