Zuppa Gallurese (Italian Sardinian Bread and Pecorino Casserole)
- 2 hours ago
- 2 min read
Zuppa Gallurese (Italian Sardinian Bread and Pecorino Casserole)
Zuppa Gallurese is not a soup in the modern sense. It is a baked Gallura specialty made by layering rustic bread with abundant local cheese and deeply flavored meat broth until the bread absorbs the liquid and the top forms a burnished crust.
Ingredients
1 1/2 lb (680 g) day old rustic bread; 6 cups (1.4 L) rich beef and lamb broth; 12 oz (340 g) fresh or semi aged Sardinian cheese; 6 oz (170 g) Pecorino Sardo; parsley; black pepper; a small pinch of cinnamon or nutmeg, optional.
Step by Step Preparation
1. Heat the broth and keep it steaming. 2. Slice the bread about 1/2 inch (1.2 cm) thick. 3. Combine the cheeses. 4. Arrange bread in a deep baking dish. 5. Cover with cheese, parsley and a restrained amount of spice. 6. Repeat the layers. 7. Slowly ladle hot broth over the entire casserole so it penetrates evenly. 8. Rest 10 minutes. 9. Bake at 375°F (190°C) until set and deeply golden, about 35 to 45 minutes. 10. Rest 15 minutes before cutting.
Professional Technique
Broth absorption is the defining technique. Add enough liquid to saturate the bread but not so much that the casserole becomes soupy. A short rest before and after baking gives the layers structure.
Chef Tips
Use sturdy day old bread and flavorful broth. Mix melting cheese with pecorino for both softness and character.
Common Mistakes
Fresh soft bread, weak broth, too much liquid, excessive spice and slicing immediately after baking are the main problems.
Serving and Presentation
Cut into substantial squares or wedges and serve warm on ceramic plates with a spoonful of the concentrated baking juices.
Wine Pairing
Cannonau di Sardegna is a natural pairing, especially a medium bodied example with restrained oak.
Storage and Reheating
Refrigerate up to 3 days and reheat covered at 325°F (165°C), uncovering for the last few minutes.
Nutrition per Serving
Approximate per serving: 590 calories, 28 g protein, 52 g carbohydrates, 29 g fat and 920 mg sodium.
Comments