Zuppa Gallurese | Italian “Bread Lasagna” Recipe

Opposite to well-liked translation, the Italian phrase “zuppa” doesn’t truly imply “soup.” The time period particularly refers to a class of dishes with a basis of bread (ideally at the stale aspect) soaked in broth. This wealthy, tacky zuppa comes from Sardinia and is most likely our favourite instance of this sort of dish.

The components are few and easy, which makes high quality paramount. Attempt to in finding a very good red meat broth or, higher but, make your individual. The bread makes a large distinction: selfmade is undoubtedly highest however differently discover a easy, crusty bread with as few components as conceivable. This dish was once invented to reuse stale bread, so we advise the use of bread this is two or 3 days outdated.

Watch the Pasta Grammar video:

For this recipe, you’ll want:

• About ½ loaf of bread (~14 oz. or 400 g), sliced (see above)

• About 9 oz. (250 g) provolone cheese, or to style, chopped

• Grated pecorino cheese, to style

Preheat the oven to 370°F (190°F). Warmth the broth in a pot till it involves a simmer. Whilst the broth heats, you’ll get ready the bread and cheese.

Organize slices of bread to shape a unmarried layer within the backside of a 1.5 quart (1.5 L) casserole dish. Minimize smaller items of bread to fill in any gaps and create a good layer. Flippantly distribute about ⅕ of the chopped provolone on most sensible of the bread. End the layer with a beneficiant grating of pecorino cheese and a sprinkle of black pepper.

Repeat those steps to create about 3 extra layers, or till the dish is complete to the brim. Depart the overall layer of bread freed from cheese for now.

Ladle scorching broth into the dish till the liquid stage reaches the highest layer of bread. Best the zuppa with various chopped provolone, grated pecorino, and a pinch of black pepper. Bake for 25 to half-hour, till the cheese has shaped a crispy crust on most sensible.