Opposite to well-liked 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 aspect) 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 components are few and easy, which makes high quality paramount. Attempt to discover a superb beef broth or, higher but, make your personal. The bread makes an enormous distinction: do-it-yourself is certainly greatest however in any other case discover a easy, crusty bread with as few components as attainable. This dish was invented to reuse stale bread, so we suggest utilizing bread that’s two or three days previous.
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 possibly can put together the bread and cheese.
Prepare slices of bread to kind a single layer within the backside of a 1.5 quart (1.5 L) casserole dish. Reduce smaller items of bread to fill in any gaps and create a good layer. Evenly distribute about ⅕ of the chopped provolone on prime 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. Depart the ultimate layer of bread freed from cheese for now.
Ladle scorching broth into the dish till the liquid stage reaches the highest layer of bread. Prime 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 fashioned a crispy crust on prime.
