Suppa Cuata

Name: Suppa Cuata
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Sarda
Ingredients: 400 g stale durum wheat country bread; 1000 ml rich beef and mutton broth; 300 g fresh cow milk cheese or mild pecorino; 120 g aged pecorino sardo; 20 g fresh flat-leaf parsley; 10 g fresh wild mint; 1 tsp freshly ground black pepper; 0.25 tsp Cinnamon; 15 ml Extra virgin olive oil

Suppa cuata, also known as suppa chea in local Logudorese dialect, is a baked casserole of stale bread soaked in rich meat broth and layered with fresh and aged Sardinian cheese.

🇮🇹Italy· Sardinia

Prep: 20 min
Cook: 45 min
Total: 65 min
Servings: 4
Difficulty: Easy
Calories: 540 kcal

Ingredients

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Servings

400 g stale durum wheat country bread — sliced 1 cm thick, such as pane zichi or traditional sourdough
1000 ml rich beef and mutton broth — warm, well-seasoned with celery, carrot, and onion
300 g fresh cow milk cheese or mild pecorino — sliced thinly, traditional casizolu or peretta
120 g aged pecorino sardo — finely grated, mature hard sheep's milk cheese
20 g fresh flat-leaf parsley — finely chopped
10 g fresh wild mint — finely chopped, or Sardinian nepitedda
1 tsp freshly ground black pepper — coarsely crushed
¼ tsp Cinnamon — ground, a subtle Logudorese festive note
15 ml Extra virgin olive oil — to grease the baking dish

Equipment

•Deep baking dish (approx. 20x30 cm)
•Ladle
•Fine grater
•Saucepan
•Kitchen knife

Nutrition

Per serving, approximate

Calories: 540 kcal
fat: 24 g
carbs: 52 g
fibre: 4 g
protein: 28 g
calories: 540 kcal

Instructions

1
Preheat the oven to 180 degrees C.
2
Grease the bottom and sides of a deep baking dish with olive oil.
3
Mix the grated aged Pecorino Sardo, chopped parsley, chopped wild mint, black pepper, and cinnamon in a small bowl.
4
Arrange a single, tightly packed layer of sliced stale bread over the base of the dish.
5
Distribute half of the fresh sliced cheese evenly over the bread layer.
6
Scatter half of the grated pecorino and herb mixture across the cheese.
7
Add a second tight layer of sliced bread over the cheese and herbs.
8
Top with the remaining fresh sliced cheese and the rest of the grated pecorino and herb mixture.
9
Ladle the warm broth slowly over the dish until the bread is fully saturated and the liquid reaches the top layer.
10
Gently press the bread with the back of the ladle to help it absorb the broth evenly.
11
Bake for 35 to 40 minutes until the top forms a golden, bubbly, and crisp crust.
12
Rest for 10 minutes before slicing into generous squares and serving warm.

Chef's tips

Use stale, dense durum wheat bread that can hold liquid without dissolving into mush. Pour the warm broth gradually so every slice absorbs it evenly. Let the dish rest for ten minutes after baking so the layers set properly before slicing.

Ingredient substitutions

casizolu or peretta → young provolone or low-moisture caciocavallo
aged Pecorino Sardo → aged Fiore Sardo or Pecorino Romano
wild mint → fresh spearmint

Storage

Cover leftovers tightly and refrigerate for up to two days.

Reheating

Reheat covered with foil in a 160 degrees C oven with a splash of broth until heated through.

Common mistakes to avoid

•Using soft commercial sandwich bread, which disintegrates into paste when wet.
•Pouring cold broth, which prevents the cheese from melting properly during baking.
•Adding too little broth, resulting in dry, hard bread in the centre of the bake.

Serving suggestions

Serve warm as a hearty first course in wide ceramic bowls.Pair with a robust Sardinian red wine like Cannonau di Sardegna.Accompany with a simple bitter leaf salad dressed with red wine vinegar and olive oil.