🥣 Supa de Can – The Valtellinese soup with rye bread and Casera DOP
The Supa de Can is a humble dish but rich in flavor, typical of the Valtellinese tradition. Made with stale rye bread, Casera DOP cheese, and a tasty sauté of onion and sage, this rustic and nutritious soup is perfect for warming up cold days. A genuine comfort food, ideal for reusing leftover bread and bringing a piece of peasant history to the table. 🧀🍞🌿
🛒 Ingredients for 4 people
- 350 g of stale rye bread
- 100 g of butter
- ½ onion
- Some leaves of sage
- ½ liter of broth (preferably meat or vegetable)
- 50 g of Casera DOP cheese diced
- 50 g of grated parmesan
- Salt to taste
👨🍳 Step by step preparation
- Break the bread into pieces and put it in a large pot.
- Pour the hot broth over it and let it cook, stirring occasionally, until the bread has completely dissolved.
- Meanwhile, prepare a sauté with the butter, finely sliced onion, and sage. Cook until everything turns a hazelnut color.
- Add the sauté to the soup and mix well.
- Transfer the soup to a baking dish, add the cubes of Casera cheese, sprinkle with grated parmesan, and bake for a few minutes until the cheese is well melted.
- Serve hot, perhaps accompanied by a glass of Valtellinese red wine 🍷
💡 Tips
✅ Perfect for using stale bread and making it the star.
✅ You can enrich it with black pepper or nutmeg for a more aromatic note.
✅ If you don't have Casera, you can replace it with another semi-fat soft cheese.
📸 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe.
