Valdostan soup

Thinly slice the Savoy cabbage and set aside. Dice the yellow onion and mince the garlic cloves. Dice the Prosciutto crudo into small pieces. Slice the rustic bread into 1 cm thick slices.

In a large pot or Dutch oven, melt 30g of the unsalted butter over medium heat. Add the diced yellow onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic cloves and diced Prosciutto crudo, cooking for another 3-4 minutes until fragrant and the Prosciutto crudo is slightly rendered.

Add the sliced Savoy cabbage to the pot. Season with fine sea salt and freshly ground black pepper. Sauté the Savoy cabbage until it begins to wilt, about 10-15 minutes, stirring occasionally.