Giannis Bread And Cabbage Soup Recipe

Giannis Bread And Cabbage Soup Recipe

Yield: 10 servings
Recipe by luhu.jp

Ingredients:
1: , (1 Lb) French Bread Loaf
1 cup: Parmesan Cheese, grated
1 Head: Savoy Or Green Cabbage,
4 ounce: , (To 5) Pancetta Or Bacon --
, 2-2 1/2 Lbs
-chopped,
1 lbs: Fontina Cheese, thinly
2 quart: Beef Broth,
Sliced,

Directions:

1. Cut bread into 1/4-inch-thick slices. Core cabbage and thinly
slice. In a 6- to 8-qt pan, layer 1/3 each bread, cabbage, fontina,
and, finally, parmesan. Repeat, making 2 more layers. With your
palms, press ingredients firmly to level. 2. In a 3- to 4-qt pan over
medium-high heat, stir pancetta frequently until slightly crisp,
about 5 mins; discard fat. Scatter meat over cheese in soup pan. In
pancetta pan, bring broth to boiling and pour over layered
ingredients. 3. Cover soup pan tightly with a domed lid (or domed lid
made of foil); mixture puffs up, and cheese sticks if it touches the
lid. 4. Set soup pan in a rimmed pan to catch any overflow. Bake in a
400 F oven until a crusty crown forms, about 1 1/2 hours. Dip down
through ingredients and laadle soup into bowls. Makes 10 servings.

Per serving: 409 cal, 46% (189 cal) from fat; 27g protein; 21 g fat
(12 g sat); 30 g carbo; 980 mg sodium; 64 mg chol.

Recipe By : Sunset (magazine) - October 1995

From: Dan Klepach Date: 10-11-95 (22:55) (159)
Fido: Cooking


Source from luhu.jp