Zuppa Gallurese (Sardinian Bread, Cheese & Broth Bake)

⏱ 150 min · Serves 6

Despite its name, this Gallura classic is no soup at all — it's a glorious layered bake of stale bread soaked in rich lamb broth, packed with sharp pecorino, mint and parsley. It emerges bubbling, golden and impossibly savoury, halfway between lasagne and the world's best cheese toastie.

Per serving: 560 kcal · 31.0g protein · 48.0g carbs · 26.0g fat

Ingredients

• 1.2 kg lamb shoulder on the bone (or beef shin), for the broth
• 1 onion, halved
• 1 carrot, halved
• 1 celery stick
• 2 bay leaves
• 1 tbsp salt
• 2.5 litres water
• 500 g stale rustic bread (pane carasau, ciabatta or sourdough), thinly sliced
• 350 g young pecorino sardo (or mild pecorino), coarsely grated
• 100 g aged pecorino, finely grated
• 2 tbsp chopped flat-leaf parsley
• 1 tbsp chopped fresh mint
• 1 garlic clove, very finely chopped
• Black pepper, to taste
• 1 tbsp olive oil, for the dish

Method

1. Put the lamb, onion, carrot, celery, bay and salt in a large pot with the water. Bring to a gentle simmer, skimming the foam, then cook uncovered for 90 minutes until the meat is tender and the broth is deeply flavoured.
2. Lift out the meat (save it — shred it for another meal, or add a little to the layers). Strain the broth through a fine sieve; you want about 1.5 litres. Taste and season well: the broth carries all the flavour. Keep it hot.
3. Heat the oven to 190C/170C fan. Oil a deep 22x30cm baking dish.
4. Mix both pecorinos with the parsley, mint, garlic and plenty of black pepper.
5. Dip bread slices briefly in the hot broth — a few seconds, so they soften but don't collapse — and lay a single layer over the base of the dish.
6. Scatter over a third of the cheese mix. Repeat with more dipped bread and cheese, making 3-4 layers and finishing with a generous cheese top.
7. Spoon over enough hot broth to come just below the top layer, about 400-500 ml. Press down gently; the bread should be moist all through but not swimming.
8. Bake for 35-40 minutes until the top is golden, crusted and bubbling at the edges.
9. Rest 10 minutes so it sets, then cut into thick squares and serve with a sharp green salad and a glass of Cannonau.