Cheese Soup

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.

Ingredients:

  • 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)
  • parsley
  • leaves offennel
  • basil
  • 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

Method:

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

Maybe you could be also interested in:

 

Pane Frattau: Sardinia Style Lasagna

A meat pie: “Sa Panada”

Wines of Sardinia: The Torbato

Wines of Sardinia: The Nuragus

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Wine Tasting - Tour of Sardinia

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