Gallurese soup - Sardinia

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   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.

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MyPinchofItaly.co.uk Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Cook Joined: 23 March 2018 Location: Here and there Status: Offline Points: 161	Post Options Post Reply Quote MyPinchofItaly.co.uk Report Post Thanks(0) Quote Reply 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.
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