(From the Ticino Alps)
Boil the beef broth with the crushed garlic clove, pepper and cloves for 15 minutes on low heat. Remove the cloves.
Cut cheese into slices, layer rye bread alternately with cheese in a heated saucepan, pour boiling seasoned beef broth and pull until all liquid is absorbed.
Sprinkle cinnamon over the finished dish.
Ruch or possibly white bread are just as suitable. The minestra is then less alpine, but more digestible and pappier.
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