Zuppa Gallurese
A hearty comfort food from Sardinia.
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.
- 12 oz Pecorino cheese (Grated)
- 3 cup Broth (beef or chicken)
- 6 Slices Carasau bread (or crispy flatbread)
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.
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.