Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 (1 Lb) French Bread Loaf 1 c Parmesan Cheese -- grated
1 Head Savoy Or Green Cabbage 4 oz (To 5) Pancetta Or Bacon --
(2-2 1/2 Lbs) -chopped
1 lb Fontina Cheese -- thinly 2 qt Beef Broth
Sliced

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

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