Sardinian · Italian
Zuppa Gallurese
Sardinian bread, broth and pecorino bake
Gallura's savoury layered bake of bread, rich broth, pecorino and fresh herbs.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Sardinian and Italian cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Zuppa Gallurese
Ingredients
Main
Method
- 1
Layer bread in a baking dish with pecorino, herbs and pepper.
- 2
Repeat the layers, finishing with plenty of cheese.
- 3
Pour hot stock over slowly until the bread is saturated but not floating.
- 4
Bake at 190°C until puffed, set and deeply golden, then rest before serving.
Zuppa Gallurese is not a liquid soup but a northern Sardinian bread-and-cheese bake soaked with broth.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served cold or at room temperature.
Keep cooking
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