Can I prepare this ahead of time?
You can assemble the layers and pour the broth over, then cover and refrigerate for up to 12 hours before baking. Allow it to come to room temperature for 15-20 minutes before baking.
BREAKFAST
Sardinian Zuppa Gallurese (Bread and Cheese Soup)
This hearty Sardinian Zuppa Gallurese is a comforting breakfast soup, layering stale bread with rich cheese and a savory broth. It's a traditional dish from the Gallura region, perfect for a warming start to your day.
HOW TO MAKE IT
Let's cook.
01
Preheat your oven to 375°F (190°C).
02
Lightly brush a 9x9 inch baking dish with 1 tablespoon of olive oil.
03
Arrange half of the stale bread slices in a single layer at the bottom of the prepared baking dish.
04
Sprinkle half of the Pecorino Sardo and Parmigiano-Reggiano cheeses evenly over the bread layer. Add half of the black pepper and parsley.
05
Repeat with the remaining bread, cheeses, black pepper, and parsley, creating a second layer.
06
Carefully pour the 4 cups of warm broth over the layered bread and cheese, ensuring the bread is mostly submerged.
07
Bake for 30-35 minutes at 375°F (190°C), or until the top is golden brown and bubbly and the bread has absorbed most of the liquid. Let it rest for 5 minutes before serving.
About This Recipe
This hearty Sardinian Zuppa Gallurese is a comforting breakfast soup, layering stale bread with rich cheese and a savory broth. It's a traditional dish from the Gallura region, perfect for a warming start to your day.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra rich flavor, you can lightly toast the bread slices in a pan with a little olive oil before layering. Ensure your broth is warm when pouring to help the bread absorb it more quickly and evenly.
Easy Substitutions
If Pecorino Sardo is unavailable, use all Parmigiano-Reggiano or a sharp aged provolone. Vegetable broth can be used for a vegetarian version. Any crusty stale bread like sourdough or ciabatta works well.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or a saucepan with a splash of broth until warmed through.
Serving Suggestions
Serve this Zuppa Gallurese hot, directly from the baking dish. It pairs wonderfully with a simple green salad dressed with olive oil and lemon. A side of cured meats like prosciutto or salami would complement the rich flavors. For a heartier breakfast, serve with a fried egg on top.
Common Mistakes
1. Using fresh bread: Fresh bread will turn mushy. Always use stale bread for the best texture. 2. Not enough broth: Ensure the bread is mostly submerged to allow for proper absorption and prevent dry spots. 3. Over-baking: Baking too long can dry out the soup; look for a golden, bubbly top. 4. Using cold broth: Warm broth helps the bread absorb liquid more efficiently, leading to a better final texture.
Frequently Asked Questions
What kind of stale bread is best?
A rustic, crusty bread like a country loaf, sourdough, or ciabatta works best. Avoid soft sandwich bread.
Can I add other ingredients?
While traditional Zuppa Gallurese is simple, you can add thinly sliced cooked ham or sautéed mushrooms between the layers for extra flavor.
MORE TO KNOW
Zuppa Gallurese is not a soup in the traditional sense but rather a baked dish, similar to a savory bread pudding or lasagna. The key to its texture is using stale bread, which absorbs the broth without becoming mushy. The combination of two distinct Sardinian cheeses, Pecorino Sardo and Parmigiano-Reggiano, provides a complex, salty, and nutty flavor profile that is central to this dish's authenticity. This recipe is a fantastic way to utilize leftover bread and transform it into a comforting and satisfying meal.
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