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Zuppetta di Cogne (Bread and Cheese Soup)

di Academia Barilla

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Zuppetta di Cogne (Bread and Cheese Soup)
40 minutes


First course

Valle d'Aosta

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

Preparation 10 minutes preparation + 30 minutes cooking
1. Slice Fontina and bread

2. Melt 3 1/2 tablespoons of butter in a pan over medium heat and sauté bread slices on both sides until golden

3. In a pot over medium heat, melt another 3 1/2 tablespoons of butter and sauté rice for 2 minutes, stirring constantly

4. Add 1 or 2 ladlefuls of hot broth at a time, stirring and letting it be absorbed before adding more

5. Cook until rice is still quite "al dente"

6. In a large baking dish, arrange a layer of bread slices, a layer of rice and a layer of Fontina slices

7. Continue this process and finish with a layer of fontina

8. Add a bit of broth to soften everything

9. Melt remaining butter and pour over the cheese

10. Bake in a preheated 350°F oven for about 10 minutes