main dishes sardinian

Zuppa Gallurese (Layered Bread and Cheese Bake)

A Gallura bread bake made from beef broth, stale durum bread, peretta fresca, parmigiano sardo, parsley, and warm spice mix.

Nut-Free
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Prep 35 min
Cook 25 min
Total 1h
Servings 6
Difficulty Medium

Ingredients

Broth

Assembly

Seasoning

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Instructions

  1. Warm the beef broth and keep it hot. If you are making it from scratch, simmer beef with carrot, celery, onion, parsley, basil, and a little peeled tomato until the broth is full-flavored, then strain it.

  2. Grate the cheeses or grate the parmigiano and slice the fresh cheese thinly. Mix the grated cheese with the chopped parsley and warm spice mix.

  3. Arrange a layer of stale bread in a baking dish. Cover with some of the cheeses and a little of the spiced cheese mixture.

  4. Repeat for three layers, then soak the final layer well with the hot broth and finish with the remaining cheese mixture.

    Tip: The top layer should be well moistened, but the dish should not be soupy.

  5. Bake at 350 F for 20 to 25 minutes until bubbling and lightly browned.

  6. Rest briefly before serving so the layers hold together.

Storage & Meal Prep

Reheat covered in the oven. The texture softens further the next day, but the flavor remains excellent.

Variations

  • With Pecorino Instead of Parmigiano: Use a sharper aged sheep's milk cheese if parmigiano sardo is unavailable.
  • With Country Bread: Use any firm stale durum loaf if you cannot find a Sardinian-style bread.
  • With Mixed Broth: Use beef and lamb broth together if you want a stronger pastoral flavor.

FAQ

Is zuppa gallurese actually a soup?

No. It is a baked layered dish. The name refers to bread being soaked with broth before baking.

What cheese does this version use?

This version is built around peretta vaccina fresca and grated parmigiano sardo.

What is the spice mix?

Here I treat saporita and suk as a warm aromatic spice mix. In practice, a restrained blend of cinnamon, clove, nutmeg, and coriander gives a similar effect.

Interactive Nutrition Map

6 Servings

Customize Ingredients

Cheese
Provolone
499 g
Parmesan Cheese
499 g
Grains & Bread
White Bread (Crusty)
794 g
Herbs & Spices
Fresh Parsley
16 g
Spice Blend
2 g
Salt
6 g
Liquids
Beef Broth
1920 g

Per Serving

1017kcalCalories
68gProtein
73gCarbs
50gFat
4gFiber
Sodium
3692mg161% DV
Potassium
507mg11% DV
Calcium
1975mg152% DV
Iron
6.5mg36% DV
Magnesium
101mg24% DV
Vitamin C
0.2mg0% DV
Vitamin A
368µg41% DV
Vitamin K
5µg4% DV
Folate
164µg41% DV
Beef Broth
White Bread (Crusty)
Fresh Parsley
Provolone
Parmesan Cheese
Spice Blend
Salt
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Gallura, Zuppa Gallurese belongs on the Sardinian home table. I build it around hot beef broth, stale durum bread, and parsley.

I warm the beef broth and keep it hot. If you are making it from scratch, simmer beef with carrot, celery, onion, parsley, basil, and a little peeled tomato until the broth is full-flavored, then strain it. I grate the cheeses or grate the parmigiano and slice the fresh cheese thinly. I mix the grated cheese with the chopped parsley and warm spice mix.

I bake at 350 F for 20 to 25 minutes until bubbling and lightly browned. I rest briefly before serving so the layers hold together. I serve it as soon as the texture is right.

Part of: The Sardinian Kitchen

Next: Sardinian Roasted Lamb - The festival main course

Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide