Zuppa Gallurese - Sardinian Cheese and Bread Soup

Ingredients

• 8 cups (1.9 liters) vegetable or chicken broth 8 cups (1.9 liters) vegetable or chicken broth
• 1 loaf of stale bread, sliced 1 loaf of stale bread, sliced
• 1 cup (100g) grated Pecorino Sardo cheese 1 cup (100g) grated Pecorino Sardo cheese
• 1 cup (100g) grated Parmigiano-Reggiano cheese 1 cup (100g) grated Parmigiano-Reggiano cheese
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 20g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pot, heat the vegetable or chicken broth over medium heat until hot but not boiling.
3. 3.
   In a baking dish, arrange a layer of sliced bread to cover the bottom.
4. 4.
   Sprinkle a generous amount of Pecorino Sardo and Parmigiano-Reggiano cheese over the bread.
5. 5.
   Repeat the layers of bread and cheese until all the ingredients are used, finishing with a layer of cheese on top.
6. 6.
   In a small bowl, mix together the parsley, thyme, oregano, garlic powder, salt, and pepper.
7. 7.
   Sprinkle the herb mixture evenly over the top layer of cheese.
8. 8.
   Slowly pour the hot broth over the layered bread and cheese, allowing it to soak in.
9. 9.
   Bake in the preheated oven for 30-35 minutes, or until the top is golden and crispy.
10. 10.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Bread — Using stale bread is essential for this recipe as it absorbs the broth without becoming too mushy. If you don't have stale bread, you can lightly toast fresh bread slices before using them.
• Pecorino Sardo and Parmigiano-Reggiano cheese — Grate the cheese just before using to ensure maximum flavor and freshness.

Tips & Tricks

• For a more intense flavor, you can add a drizzle of extra virgin olive oil over the top layer of cheese before baking.
• Feel free to experiment with different herbs and spices to suit your taste preferences.
• Serve the Zuppa Gallurese with a side of fresh salad to balance the richness of the soup.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to meld even further.

Serving advice

Serve the Zuppa Gallurese hot, straight from the oven. Garnish with a sprinkle of fresh parsley for a pop of color. It pairs well with a glass of red wine and crusty Italian bread.

Presentation advice

To present the Zuppa Gallurese, use individual oven-safe bowls or a large baking dish. The golden, crispy top layer should be visible, enticing your guests to dig in. Serve with a rustic wooden spoon for a touch of authenticity.