Zuppa Gallurese

Name: Zuppa Gallurese
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Sarda
Ingredients: 400 g stale rustic durum wheat bread; 1 l mutton broth; 300 g fresh peretta or young cow's milk cheese; 120 g aged pecorino sardo; 15 g fresh flat-leaf parsley; 10 g Fresh mint leaves; 0.5 tsp Ground black pepper; 15 ml Extra virgin olive oil

Despite its name, this is not a soup but a baked dish of stale bread soaked in rich mutton broth and layered with cheese. Known locally as suppa cuata.

🇮🇹Italy· Sardinia

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

Ingredients

0 of 8 gathered

Servings

400 g stale rustic durum wheat bread — cut into 1 cm slices
1 l mutton broth — hot, seasoned with salt
300 g fresh peretta or young cow's milk cheese — thinly sliced
120 g aged pecorino sardo — finely grated
15 g fresh flat-leaf parsley — finely chopped
10 g Fresh mint leaves — finely chopped
½ tsp Ground black pepper — freshly ground
15 ml Extra virgin olive oil — for greasing the baking dish

Equipment

•Baking dish (approx. 20x30 cm)
•Ladle
•Fine grater
•Chef's knife
•Small mixing bowl

Nutrition

Per serving, approximate

Calories: 540 kcal
fat: 26 g
carbs: 48 g
fibre: 3 g
protein: 28 g
calories: 540 kcal

Instructions

1
Grease a deep ceramic baking dish lightly with olive oil.
2
Mix the grated Pecorino Sardo with the chopped parsley, mint, and black pepper in a small bowl.
3
Arrange a tight single layer of stale bread slices across the bottom of the dish.
4
Scatter one third of the pecorino and herb mixture evenly over the bread.
5
Arrange half of the sliced fresh peretta cheese over the seasoned bread layer.
6
Cover with a second layer of stale bread slices.
7
Scatter another third of the pecorino mixture and the remaining sliced peretta over the second bread layer.
8
Add a final top layer of bread and sprinkle with the remaining pecorino mixture.
9
Ladle the hot mutton broth slowly over the bread until completely saturated and soft to the touch.
10
Press gently on the top with the back of a ladle to ensure the liquid distributes evenly.
11
Bake at 180 degrees C for 40 to 45 minutes until the top forms a golden brown, bubbling crust.
12
Rest the baked dish for ten minutes before slicing into squares to serve.

Chef's tips

Use dense, crusty durum wheat bread rather than airy white sandwich bread, which turns mushy when soaked. Pour the broth slowly in batches so the bottom layers absorb enough liquid before the dish fills completely.

Ingredient substitutions

Peretta cheese → a young provolone or mild cow's milk caciotta
Mutton broth → a rich beef broth, though mutton provides the authentic Gallurese flavour

Storage

Store leftover portions in an airtight container in the refrigerator for up to three days.

Reheating

Reheat slices in an oven preheated to 170 degrees C for 15 minutes, adding a tablespoon of water or broth if dry.

Common mistakes to avoid

•Pouring cold broth over the bread, which stops the cheese from melting smoothly during baking.
•Using too little broth, which leaves dry and tough bread pockets inside the bake.
•Using soft supermarket sandwich bread that dissolves into paste.

Serving suggestions

Serve warm cut into generous squares alongside a glass of Sardinian Cannonau red wine.Accompany with a simple salad of bitter wild greens dressed with olive oil and vinegar.