The “Zuppa Gallurese” or “Suppa Cuata”, is certainly the most famous and celebrated dish of Gallura. Prepared with slices of stale bread made from durum wheat semolina, alternating with slices of fresh cheese, grated cheese and mixed with parsley and a pinch of pepper. The mixture is soaked with broth obtained with beef and sheep or pork and placed in the oven in a pan or cooked in a large container, called “lu caldari”. If you prefr you can also accompany it with a veal meat sauce: “lu ghisatu”.
Recipe for Zuppa Gallurese (Suppa Cuata)
Ingredients for 6 people.
- 500 g of stale bread of durum wheat semolina
- about 1 and a half liters of meat broth
- 500 g of fresh cheese
- 150 g of grated cow’s cheese
- 1 pinch of pepper
First of all a good stock is prepared, based on beef, with the addition of a piece of sheep or pork, which will make everything richer and more flavorful. Cut the stale bread and the fresh cheese into thin slices. Separately, mix the grated cheese with plenty of pepper and finely chopped parsley. In a pan with high sides lay a first layer of bread, one of fresh cheese, a handful of grated cheese and continue until the ingredients are used up. Over the top, you can slowly pour the hot stock, waiting as necessary for the bread to absorb it. Bake at medium temperature for about an hour, until a crispy crust forms on the surface.
This dish goes perfectly with a full-bodied red wine with an intense aroma. Many, however, love to combine the excellent Vermentino di Gallura, which enhances the intense flavors.