For AW23 we wanted to create a campaign that was true to our Brand and philosophy.
We partnered with lifestyle and food photographer @edschofieldphoto to shoot our handknits on chef Stephanie Boote of @pasettiandboote, whilst she prepared us a delicious Alpine-inspired dish.
Like us, Stephanie and her partner Max believe in crafting with care, local sourcing and valuing their producers.
AOSTA VALLEY-STYLE CABBAGE SOUP
When asked to come up with an Italian Alpine dish for Michaela Buerger to bring our two brands together as we shot some of their stunning knitwear, I returned to this dish I had tried a version of years ago. I'm a big cabbage fan (perhaps it's my Polish genes), and I love bread and cheese, so this is a heartwarmingly delicious win-win for me.
500g bread. I've used plain sourdough, but ciabatta or anything else will work really
5 large garlic cloves
A few good glugs of good olive oil
1kg savoy cabbage
440g fontina cheese (or taleggio which is more widely available. A mixture of the two is my favorite way)
80g parmesan, grated
1.5l chicken stock
Salt and freshly ground black pepper
Preheat the oven to 180°C.
Slice any thicker crusts off the bread and cut them into large chunks
(about 4-5cm cubes). Halve the garlic cloves keeping the skins on, and crush with your palm or the back of a knife. Place these together on a roasting tray with the bread, cover in a few good glugs of olive oil, and toss. Put in the oven for 12-15 mins, tossing once or twice along the way until they are toasted nicely.
Meanwhile, boil a large pan of salted water. Cut your cabbages in half and pull off the leaves, slicing out any large white veins. Drop them into your boiling water, and once they have come up to a boil,
give them 1 minute before draining well. Put aside.
Layer everything up in your baking dish. Begin with cabbage at the bottom, followed by your bread. Add a little salt and a good grind of black pepper. Follow with your cheeses and then stock. Break up the cooked garlic cloves from the breadcrumbs tray between your fingers in each layer. You should end up with two to three layers of
each and less bread on the final top layer, but anything goes. Finish with a little glug of oil to top things off.
Bake in the oven for 20-25 minutes. Take the dish out of the oven and give things a rough stir before serving it up.
Enjoy your meal, xx Stephanie