Valtellinese soup

Preparation:

Preparation: Prepare the boiled meat and at the same time cook the cabbage cut into strips separately by boiling it, also prepare the sliced bread and the sliced fontina cheese. Layer the cabbage, bread, fontina cheese in a pyrophile and continue like this until all the ingredients are used up and at the end the top layer must be the fontina cheese. Pour the broth over it to soften the mixture, add the very hot melted butter flavored with garlic, sage and rosemary by passing it through a sieve. Simmer in the oven for at least an hour, when a crust begins to form on the fontina, remove from the oven and serve hot.