Foods of the World Forum Homepage
Forum Home Forum Home > Europe > Italy
  New Posts New Posts RSS Feed - Gallurese soup - Sardinia
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Gallurese soup - Sardinia

 Post Reply Post Reply
Author
Message
MyPinchofItaly.co.uk View Drop Down
Cook
Cook
Avatar

Joined: 23 March 2018
Location: Here and there
Status: Offline
Points: 141
Post Options Post Options   Thanks (0) Thanks(0)   Quote MyPinchofItaly.co.uk Quote  Post ReplyReply Direct Link To This Post Topic: Gallurese soup - Sardinia
    Posted: 24 June 2019 at 13:56
My maternal family is Sardinian, I ate this soup many times, especially when I went to the north of Sardinia. It is a fundamentally poor dish but rich in taste and substance.

Gallura is an area in ​​the Northeast of Sardinia Island, well-known for La Maddalena Isles and the Costa Smeralda and it’s the area from which this soup takes its name. 

Gallurese soup is a soup made with Carasau bread, cheese and meat broth.

What is Carasau? Carasau is a typical Sardinian crispbread made with durum semolina flour and water, composed by many thin crisp sheets, perfect to eat as snack, or seasoned with Evoo and a pinch of salt and oregano or used for soup and even lasagna. 

Gallurese soup has another main ingredient: broth made by sheep meat, but you can use a mixed meat broth ( beef, lamb or chicken as well).  Same for Carasau bread, you can use stale bread as well.

Serves 4, Preparation time 15 mins, Cooking time 20 mins + 2 hours for broth

  • 1 lt. mixed meat and vegetables broth (lamb, chicken,beef or meat you prefer) 1 carrot, 1 celery stalk, 1 onion
  • 500 g. Carasau bread (or stale bread)
  • 200 g. grated Pecorino cheese
  • 205 g. Sardinian Caciotta cheese or Provolone or Caciotta cheese
  • A bunch of fresh parsley, to chop
  • Fresh mint, 4 to 5 leaves
  • A pinch of salt
  • A pinch of nutmeg

Method

Prepare the broth boiling meat and vegetables in two Liters of water for a couple of hours.

Mince parsley, add  in a bowl with grated Pecorino, a pinch of nutmeg, a pinch of salt and mix them.

Meanwhile prepare Carasau bread and assemble it at the bottom of baking pan.

Add the slices of Caciotta cheese to cover Carasau, put the chopped parsley along with Pecorino.

You have to get at least 3 layers and lastly add 4 ladles of broth and wet Carasau both above and to the sides. On the surface put a little sprinkled of grated Pecorino and bake for 20 minutes at 180 ° C au gratin.


www.mypinchofitaly.co.uk
Back to Top
Sponsored Links


Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.094 seconds.