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Opposite to well-liked translation, the Italian phrase “zuppa” doesn’t actually imply “soup.” The time period particularly refers to a class of dishes with a basis of bread (ideally on the stale aspect) soaked in broth. This wealthy, tacky zuppa comes from Sardinia and might be our favourite instance of such a dish.
The components are few and easy, which makes high quality paramount. Attempt to discover a wonderful beef broth or, higher but, make your personal. The bread makes a giant distinction: home made is certainly finest however in any other case discover a easy, crusty bread with as few components as attainable. This dish was invented to reuse stale bread, so we suggest utilizing bread that’s two or three days outdated.
Watch the Pasta Grammar video:
For this recipe, you’ll need:
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4 cups (1 L) beef broth
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About ½ loaf of bread (~14 ounces or 400 g), sliced (see above)
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About 9 ounces (250 g) provolone cheese, or to style, chopped
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Grated pecorino cheese, to style
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Recent black pepper
Preheat the oven to 370°F (190°F). Warmth the broth in a pot till it involves a simmer. Whereas the broth heats, you’ll be able to put together the bread and cheese.
Prepare slices of bread to type a single layer within the backside of a 1.5 quart (1.5 L) casserole dish. Minimize smaller items of bread to fill in any gaps and create a fair layer. Evenly distribute about ⅕ of the chopped provolone on prime of the bread. End the layer with a beneficiant grating of pecorino cheese and a sprinkle of black pepper.
Repeat these steps to create about 3 extra layers, or till the dish is full to the brim. Go away the ultimate layer of bread freed from cheese for now.
Ladle sizzling broth into the dish till the liquid stage reaches the highest layer of bread. High the zuppa with loads of chopped provolone, grated pecorino, and a pinch of black pepper. Bake for 25 to half-hour, till the cheese has fashioned a crispy crust on prime.
