Opposite to in style translation, the Italian phrase “zuppa” doesn’t actually imply “soup.” The time period particularly refers to a class of dishes with a basis of bread (ideally on the stale facet) soaked in broth. This wealthy, tacky zuppa comes from Sardinia and might be our favourite instance of one of these dish.
Zuppa Gallurese | Italian “Bread Lasagna” Recipe
The substances are few and easy, which makes high quality paramount. Attempt to discover a wonderful beef broth or, higher but, make your individual. The bread makes an enormous distinction: home made is certainly greatest however in any other case discover a easy, crusty bread with as few substances as attainable. This dish was invented to reuse stale bread, so we suggest utilizing bread that’s two or three days outdated.
Watch the Pasta Grammar video:
For this recipe, you’ll need:
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About ½ loaf of bread (~14 ounces or 400 g), sliced (see above)
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About 9 ounces (250 g) provolone cheese, or to style, chopped
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Grated pecorino cheese, to style
Preheat the oven to 370°F (190°F). Warmth the broth in a pot till it involves a simmer. Whereas the broth heats, you may put together the bread and cheese.
Organize slices of bread to type a single layer within the backside of a 1.5 quart (1.5 L) casserole dish. Lower smaller items of bread to fill in any gaps and create a fair layer. Evenly distribute about ⅕ of the chopped provolone on high of the bread. End the layer with a beneficiant grating of pecorino cheese and a sprinkle of black pepper.
Repeat these steps to create about 3 extra layers, or till the dish is full to the brim. Go away the ultimate layer of bread freed from cheese for now.
Ladle sizzling broth into the dish till the liquid stage reaches the highest layer of bread. High the zuppa with loads of 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 high.
