Zuppa Gallurese
The preference is to use cheese from Sardin1a. You could however use Parmagiano or Pecorino mixed with a cheese that melts well like mozzarella or even gouda.
The broth is traditionally made from mutton, beef, chicken or a mix of all three. The important thing is that it be flavorful.
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a baking dish, layer two slices of Carasau bread on the bottom.
- Sprinkle a layer of grated Pecorino cheese over the bread.
- Repeat the layers until you run out of bread and cheese, finishing with a layer of cheese on top.
- Pour the meat broth evenly over the layers.
- Bake in the preheated oven for about 20 minutes or until the cheese has melted and the top is golden brown.
- Allow the Zuppa Gallurese to cool slightly before serving.
Notes
Some interesting facts:
– Origin: Sardinia
– Zuppa Gallurese is a layered bread and cheese casserole and is a specialty of the Gallura region. It is made with layers of Carasau bread, pecorino cheese, and meat broth.
– Origin: Sardinia
– Zuppa Gallurese is a layered bread and cheese casserole and is a specialty of the Gallura region. It is made with layers of Carasau bread, pecorino cheese, and meat broth.