This preparation is typical of the Gallura region, in the northwest of Sardinia. It’s a touristy area, known for the shores of the Costa Smeralda and the La Maddalena archipelago.
Although the Italian ‘zuppa’ means soup, expecting a soup when being served a zuppa gallurese will leave you disappointed: broth is indeed one of the main ingredients, but the dry and crunchy Carasau bread absorbs it all, and the result is closer to a lasagna than to a soup.
If you’re wondering what Carasau bread is, just head over to our recipe to find out: Carasau – Sardinian Crunchy Flat Bread.
Serves: 4 | Preparation time: 10 mins | Cooking time: 20 mins
- Meat stock: 1 l
- Carasau bread: 500 g
- Caciotta or Provolone: 205 g
- Pecorino, grated: 200 g
- Mint, fresh: 4-5 leaves
- Parsley, fresh: a bunch
- Nutmeg: ½ tsp
- Salt: ½ tsp
Prepare the broth by following this recipe: Aromatic Beef Broth for Tortellini
Tip: Traditional broth for the gallurese soup is made with sheep meat, but you’re welcome to use the kind of meat you prefer.
Pre-heat the oven to 180°C.
Mince the parsley and place it in a bowl with the pecorino, the nutmeg and the salt. Mix thoroughly.
Break the Carasau bread in pieces and cover with it the bottom of a baking tin.
Cut the caciotta in slices and cover the Carasau bread with a layer of caciotta. Spread some parsley and Pecorino mix on top of the caciotta.
Make as many layers of bread and cheese as you can and pour in the broth, making sure to evenly wet the Carasau bread.
Tip: The amount of broth you should pour in depends on the other ingredients; for three layers of cheese and bread, you will need approximately 4 ladles of broth.
Spread some Pecorino on top of the last layer and then bake the zuppa gallurese at 180°C for 20 minutes.
Tip: No time to bake some Carasau bread yourself? Purchase it on this website: La Credenza. You can also get good results by using any old, dry bread.