Gallura Soup is one of the oldest dishes in Gallura (Sardinia) and one of the typical dishes of the village of Aggius which was served at important lunches and weddings.
In ancient times, “a chidd’anni” we say in Gallura dialect, not everyone had a wood-burning oven and therefore the soup was prepared “a fogu cu lu lu caldari innantu a la tribbita”, in a large saucepan placed on the fire above a three footer: the layers of bread and cheese were put with the broth and finished in the saucepan on the fire.
Ingredients
mixed meat broth
stale homemade bread cut into slices 1 cm thick or slightly less
grated pecorino cheese with a little pepper (to taste, recommended)
cow’s peretta-type cheese (provolone) sliced thinly
Procedure
Start preparing the mixed meat broth according to taste, it is excellent even if only with one type of meat, especially beef or sheep (to make the soup more tasty and tasty it is better to use the ossobuchi and the underside): put in onions and potatoes, which will then be served as a side dish, celery, carrots, laurel, parsley and basil.
In the meantime grease a baking pan with lard and start alternating a layer of bread with a layer of grated cheese and sliced cheese, until you get to the last layer which will be a layer of bread with the grated cheese on top that will make a nice crunchy crust! It is important to finish the layers about 2 cm before the edge to prevent it from coming out of the baking pan during baking.
When the broth is ready it will have to be poured and placed slowly on the bread, pricking it with a fork to make it penetrate well. Once this operation has been completed, place the baking tin in a hot wood-burning oven or in the home oven at about 180 °C until the crust turns golden.
Leave to rest half an hour before serving.
Source and credits Agriturismo Il Muto di Gallura
…Enjoy!
