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.
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.
Watch the Pasta Grammar video:
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 ⅕of 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!
