🇮🇹 Italian · Main Dish
🍲 Zuppa Gallurese
Suppa Cuata
Sardinia's misleadingly-named 'soup,' actually a rich, baked casserole layering stale bread and cheese soaked in meat broth until it melts into something closer to a savory bread pudding.
Despite the name, zuppa gallurese contains no liquid to spoon by the time it's served - the bread is meant to fully absorb the broth during baking, resulting in a dense, cheese-laden dish from the Gallura region in Sardinia's northeast.
Ingredients
Equipment: Baking dish
- 400 g (14 oz) stale rustic bread, sliced
- 400 g (14 oz) pecorino sardo or a mix of pecorino and mild melting cheese, sliced
- 1.5 L (6 cups) meat broth (beef or lamb), hot
- Fresh mint, chopped
- Fresh parsley, chopped
- 2 cloves garlic, minced
- Black pepper, to taste
Method
- Layer half the bread slices in the bottom of a baking dish.
- Scatter with half the garlic, mint, and parsley, then top with half the sliced cheese.
- Repeat with the remaining bread, herbs, garlic, and cheese.
- Pour the hot broth evenly over the layers until well saturated but not swimming in liquid.
- Season with black pepper.
- Bake at 200C (400F) for 40-45 minutes until the top is golden and the broth has been fully absorbed.
- Let rest for 10 minutes before serving.
Chef Tips
- A good, flavorful meat broth is essential, since it is the primary source of flavor throughout the dish.
- Let the dish rest after baking, which helps it set enough to hold together when served.
- Genuine pecorino sardo gives the most authentic result, though a mix with a milder melting cheese works well too.
Common Mistakes to Avoid
- Using a weak, underseasoned broth, which leaves the whole dish tasting flat.
- Adding too much broth, resulting in a soggy rather than properly set casserole.
- Serving immediately without letting it rest, when the structure needs time to firm up.
Nutrition (per serving)
Health Benefits
- A good source of protein and calcium from the cheese.
Cultural Note
Zuppa gallurese takes its name from the Gallura region in northeastern Sardinia, its misleading name belying a dense, hearty baked dish rather than a spoonable soup.
Storage & Serving
Storage: Refrigerate up to 2 days.
Reheating: Reheat covered in the oven until warmed through.
Serve with: A robust Sardinian red wine