Le Ricette

Zuppetta di Cogne (Bread and Cheese Soup)

di Academia Barilla

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Le ricette
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PREPARATION TIME
40 min
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DIFFICULTY
Medium
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TYPE
First course
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ITALIAN REGION
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


Ingredients



Preparation 10 minutes preparation + 30 minutes cooking

1
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.

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

3
Add 1 or 2 ladlefuls of hot broth at a time, stirring and letting it be absorbed before adding more.

4
Cook until rice is still quite "al dente."

5
In a large baking dish, arrange a layer of bread slices, a layer of rice and a layer of Fontina slices.

6
Continue this process and finish with a layer of fontina.

7
Add a bit of broth to soften everything.

8
Melt remaining butter and pour over the cheese.

9
Bake in a preheated 350°F oven for about 10 minutes.


Prodotti tipici (1)



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.

Tags: Spring, Cheese, Summer, Autumn, Winter




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