In the light version
Having revisited in vegan style the chestnut soup(see post), we also revisited the famous “Zuppa Gallurese“, a soup with bread and a cheese, with the intent to make it lighter and more easy to prepare. The original recipe includes the use of mutton broth, a softer version of beef or mixed meat, but today we will prepare the soup with a vegetable stock, less tasty but more digestible.
- 250g of durum wheat bread
- 250g of “peretta” cheese or “casizolu“(see post), or alternatively “provola” or another soft cheese
- aged pecorino cheese (again, if you want you can use half the amount of Parmesan cheese and half of pecorino cheese)
- leaves offennel
- mint (or half a teaspoon of dried mint)
- 1-1,5 liters of broth (bread should be well soaked, the soup don’t have to be dry but not even liquid)
- a tablespoon of chopped mixed spice
- salt and pepper
- extra virgin olive oil
- bread crumbs for the pan
Put in a bowl the parsley, mint, fennel, basil, thinly chopped and mix with grated cheese(pecorino and/or parmesan) and a sprinkling of pepper. Cut the cheese into thin slices, then cut the bread into 1cm thick slices(the ideal thickness is between 0.5 cm and 1 cm). Brush a oven pan with high sides with olive oil and then pass it with the bread crumbs. Place on the bottom a layer of bread, cover with slices of cheese and sprinkle with the grated cheese and mix of spices, then start over with a fresh layer of bread and proceed as already described, ending always with the mixture of grated cheese. At this point, after forming three layers, pour the broth a little at a time and evenly, making sure to touch with a fork the layers of bread in order to verify that the broth is well absorbed . If you want, just like in the classic recipe, you can cover with a final layer of cheese slices or otherwise put into the oven as it is and bake at 180 ° C for 40 min or until the surface is golden and forms a light crust. Let stand for 15 minutes before serving.
We recommend this tasty dish, although in light version, paired with a good red wine Cannonau(see post) served at a temperature of 14-18 ° C.
Enjoy it !!!
vino,olio di oliva,cannonau,vermentino,moscato,malvasia,cagnulari,carignano,nuragus
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