Seupetta di Cogne (Cogne Soup)
For 6 people, you need:
- 12 handfuls of Carnaroli rice
- 1kg of bread
- 350g of Fontina
- 200g of melted butter
- as much meat stock as necessary
Cut the bread into slices and fry in the butter. Put a little butter in a casserole dish and, when it is browned, add the rice followed by the stock, and leave to cook. Before it is fully cooked, take it off the heat. Arrange the bread, rice and fontina in alternate layers in an oven dish, finishing off with the fontina. Add a little stock, melted butter and a touch of nutmeg. Place in the oven at 180° for 4 minutes and serve piping hot. A recommended wine to accompany it would be the Petit Rouge, served at 18 C°.