Italian Cabbage Soup "Zuppa alla Val...."

Ingredients

• ¼ cup butter
• 4 oz. extra virgin olive oil
• 1 large onion, diced
• 3 - 5 quarts high-quality chicken stock/broth (homemade preferably) (preferably home made)
• 1 whole Savoy cabbage, stalks and outer leaves removed, washed, and rough chopped
• 16 slices artisan rye bread, sourdough, or whole wheat country style bread . . . stale, day-old, rock-hard bread
• 4 large garlic cloves, peeled, and smashed or minced
• 16 slices pancetta (or thick-sliced bacon), chopped . . . a minimum of 8 oz.
• 4 oz. Guanciale, diced (or lardo)
• 1 4-oz can anchovy fillets packed in oil (about 20 - 25 fillets)
• 8 oz. Parmigiano Reggiano cheese, freshly-grated
• 16 oz. grated Fontina cheese (or another meltable Alpine cheese)
• 4 sprigs fresh rosemary, leaves removed from stems
• 8 - 10 leaves fresh sage
• 2 Tbsp. Italian parsley, minced for garnish
• 1 pinch or so ground nutmeg (optional)