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  • Writer's picturePasta Grammar

Zuppa Gallurese | Italian “Bread Lasagna” Recipe

Contrary to popular translation, the Italian word “zuppa” doesn’t really mean “soup.” The term specifically refers to a category of dishes with a foundation of bread (preferably on the stale side) soaked in broth. This rich, cheesy zuppa comes from Sardinia and is probably our favorite example of this type of dish.


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Zuppa Gallurese | Italian “Bread Lasagna” Recipe

The ingredients are few and simple, which makes quality paramount. Try to find an excellent beef broth or, better yet, make your own. The bread makes a big difference: homemade is definitely best but otherwise find a simple, crusty bread with as few ingredients as possible. This dish was invented to reuse stale bread, so we recommend using bread that is two or three days old.


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ZUPPA GALLURESE RECIPE


Makes: Serves 3 to 4

Cook Time: 45 minutes


For this recipe, you will need:

  • 4 cups (1 L) beef broth

  • About ½ loaf of bread (~14 ounces or 400 g), sliced (see above)

  • About 9 ounces (250 g) provolone cheese, or to taste, chopped

  • Grated pecorino cheese, to taste

  • Fresh black pepper


Preheat the oven to 370°F (190°F). Heat the broth in a pot until it comes to a simmer. While the broth heats, you can prepare the bread and cheese.


Arrange slices of bread to form a single layer in the bottom of a 1.5 quart (1.5 L) casserole dish. Cut smaller pieces of bread to fill in any gaps and create an even layer. Evenly distribute about ⅕ of the chopped provolone on top of the bread. Finish the layer with a generous grating of pecorino cheese and a sprinkle of black pepper.



Repeat these steps to create about 3 more layers, or until the dish is full to the brim. Leave the final layer of bread free of cheese for now.


Ladle hot broth into the dish until the liquid level reaches the top layer of bread. Top the zuppa with plenty of chopped provolone, grated pecorino, and a pinch of black pepper. Bake for 25 to 30 minutes, until the cheese has formed a crispy crust on top.


Buon appetito!



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2 comentarios


Pork Lyly
Pork Lyly
26 abr

This is a dish that helps me clean out the refrigerator when I have too much bread to eat and want to make it fresh instead of eating it the usual way.

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Maggie In Italy
Maggie In Italy
12 feb

Is this considered a primo or antipasto? Either way, I made it tonight and it's absolutely delicious!


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