Poor ingredients and a lot of taste for a soup that celebrates the peasant flavors of an island that is never banal.
How would you define the inhabitants of an island bathed on all its coasts by a splendid sea, who express the best of their gastronomic tradition using raw materials from the hinterland? If you call them Sardinians make no mistake and the Gallura soup is the perfect example.
Born in Gallura (a region that extends in the north-eastern part of the island) is a traditional peasant dish considered the first bridal par excellence and still offered on the menus of the best restaurants and farmhouses in the north of the island. What amazes those who order it for the first time is first of all the appearance: despite being called a soup, it has the "firm" and compact appearance of a lasagna and, just like the historic Emilian preparation, it is made up of stuffed layers. But what is it prepared with? The ingredients of the Gallura soup are very simple: stale bread, cheese and meat broth (traditionally of sheep).
The recipe for the Gallura soup
Ingredients for 6 people
1 l of sheep broth, 270 g stale bread, 500 g of grated cheese (aged Sardinian pecorino, panedda), black pepper.
For the broth
500 g sheep meat, 1 celery stick, 1 onion, 1 carrot, salt, pepper.
Method
First, prepare the sheep meat broth with the ingredients listed above. If you are unable to find sheep meat, use a mixture of beef and lamb. At this point, grate the cheese in a bowl and flavor it with plenty of ground pepper. Cut the stale bread into slices and arrange them on the bottom of a pan. Now sprinkle with a generous layer of grated cheese that you will cover again with some bread on top of which you will place a last layer of cheese going on like this until you have formed 4 layers.
Slowly pour the sheep broth over the bread and cheese, making it absorb well. Once finished, cover with a last layer of cheese. Bake at 200 ° C for about 30 minutes until the broth has evaporated and a cheese crust has formed on the surface.
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