This simple, rustic soup is great on a cool, winter night.

Clean and wash the leaves of the Savoy cabbage well, cook them in boiling water for 10 minutes. Drain and cut in julienne. Cut the fontina cheese in thin slices. Bring the beef broth to a boil. Melt the butter over a low flame. In an oven-proof casserole (preferably terra-cotta) arrange in layers all the ingredients in the following order: bread, cabbage, fontina. Continue until all ingredients are used up, making sure to finish with slices of bread. Drizzle the top layer of bread with melted butter. Gently pour the boiling broth over it and bake in a low oven (about 325 degrees F) for about half hour, until the top layer becomes crisp. Serve hot.