Zuppa di Fontina (zoo-pah dee fawn-tec-nah) consists of layers of fried bread and Fontina cheese in home-made beef stock.
This soup is very filling, takes little lime to prepare and may be served cither as a first course or on its own as a luncheon.3 oz. butter
12 slices French bread
12 slices Fontina cheese
3 pints home-made beef stock, boiling
In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the bread slices and fry them for 3 to 4 minutes on each side or until the bread is crisp and golden. Remove the pan from the heat and transfer the bread to kitchen paper towels to drain.
Preheat the oven to moderate 350 F (Gas Mark 4, 180C).
Lay the bread slices on the bottom of an ovenproof soup tureen or individual ovenproof serving bowls and top with the cheese slices.
Pour the boiling stock over the bread and cheese and place the tureen or serving bowls in the oven for 10 minutes or until the cheese has nearly melted.
Remove the tureen or serving bowls from the oven and serve the soup imme-diately.