Gallurese soup: the recipe for the gourmet and stringy Sardinian recovery dish

The Gallura soup it’s a prhyme rich and tasty typical of Sardinia, especially of the Gallura region. A dish of recovery, belonging to the peasant tradition, prepared with stale bread layered in a baking dish, drizzled with hot meat broth and generously seasoned with pecorino grated, flavored with herbs and sliced ​​cheese.

A savory and nutritious dish, made stringy when sliced ​​by baking, excellent to enjoy also as a single dish for any breakfast oh cena that of the family. For a result that is faithful to the original, we suggest using the Sardinian pecorino and the Casizoluthe famous local spun cheese, present in the list of Traditional Food Products of the region (Tap). But failing that, you can replace it, as we did, with provolone, caciocavallo, smoked scamorza, emmental or whatever you like.

To optimize times, you can devote yourself to the meat broth of the day before or, in the case of vegetarian guests, you can replace it with vegetable broth.

Origins and curiosities

This recipe has its roots in medieval period when, with the term soup, we referred to any dish based on dry bread, soaked in broth, milk or water.

Also known as cooked soupliterally hidden soup, maybe due to “secret” ingredients inside (like bits of meat and bacon), or probably due to the one time habit of letting it sit wrapped in a linen, before serving it to the guests, this preparation was formerly known as “plate of the poorbecause it is made with simple and cheap ingredients, usually consumed by farmers.

Today, Gallura soup is often present as a main course in village festivals or on festive occasions and, depending on the region of origin, it can be served in different ways: some use carasau bread, others use the esplanade (a sandwich with a circular shape, soft and fragrant, “cooked” in the province of Sassari) and those who still opt for the only mutton broth Oh you lambenriched with diced vegetables.

Find out how to prepare Gallura soup by following the step-by-step procedure and tips. If you liked this recipe, also try the carasau bread lasagna.

How to prepare Gallura soup

Prepare the broth: Place the beef in a large pot 1, add the peeled and chopped herbs, cover with cold water and bring to the boil. Then salt and cook for about 2 hours, skimming the broth from time to time with a slotted spoon.

Cut the stale bread into regular slices that are not too thick 2.

browse the herbs 3 and finely chop with a knife.

Collect the grated pecorino in a bowl, pour the aromatic herbs 4 and mix well with a spoon.

Cut the cheese into thin slices 5.

Arrange the slices of bread, side by side, in a baking dish 6.

Sprinkle with herb flavored pecorino, top with slices of provolone and repeat the order of the layers. Once the ingredients are used, baste everything with the hot meat broth 7.

Place in a preheated oven at 190°C and bake for about 30 minutes, or until golden brown. At the end, return the Gallura soup 8 and let it dissolve for about twenty minutes.

Bring the Gallura soup to the table 9 and the server is hot and cold.

Advice

For best results, we suggest that you let the soup rest for at least 20 minutes before bringing it to the table: this way it will have time to compact and it will be easier to portion it out.

We have flavored everything with parsley, mint and rosemary but, as you wish, you can replace them with wild fennelfresh mint or, for an even more fragrant finish, you can spice up the soup with a pinch of cinnamon or nutmeg.

For the flavors and aromas to marry well, it is important that the layers of bread are one with the filling: that is why we advise you to cut it into regular slicesnot too thick, and to wet it sufficiently (but being careful not to exceed with the quantities, to avoid an unpleasant faded effect).

storage

We suggest you consume the Gallura soup right now, hot and stringy. Alternatively, it can be stored in the refrigerator, in an airtight container, for One day massive.