Cook the Book: Italian Bread and Cabbage Soup with Sage Butter Recipe

Directions

1. 1.

   Preheat your oven to 350F. Bring the stock to the boil in a large saucepan and add the cabbage and kale. Cook for a few minutes until softened (you may have to do this in two batches). Remove the cabbage to a large bowl, leaving the stock in the pan.

2. 2.

   Toast all but 5 of the bread slices on a hot griddle pan or in a toaster, then rub them on one side with the garlic halves and put to one side. Next, heat a large 4-inch-deep ovenproof casserole-type pan on the stove top, pour in a couple of glugs of olive oil and add your pancetta and anchovies. When the pancetta's golden brown and sizzling, add the rosemary and cooked cabbage and toss to coat the greens in all the lovely flavors. Put the mixture and all the juices back into the large bowl.

3. 3.

   Place 4 of the toasted slices in the casserole-type pan, in one layer. Spread over one third of the cabbage leaves, sprinle over a quarter of the grated fontina and Parmesan and add a drizzle of olive oil. Repeat this twice, but don't stress if your pan's only big enough to take two layers--that's fine. Just pour in all the juices remaining in the bowl and end with a layer of untoasted bread on top. Push down on the layers with your hands.

4. 4.

   Pour the stock gently over the top till it just comes up to the top layer. Push down again and sprinkle over the remaining fontina and Parmesan. Add a good pinch of pepper and drizzle over some good-quality olive oil. Bake in the preheated oven for around 30 minutes, or until crispy and golden on top.

5. 5.

   When the soup is ready, divide it between your bowls. Melt the butter in a frying pan and quickly fry the sage leaves until they're just crisp and the butter is lightly golden (not burned!). Spoon a bit of the flavored butter and sage leaves over the soup and add another grating of Parmesan.