Zuppa Gallurese (or Suppa Quata)

The first dish of Gallura weddings

Preparation:

Doses for 8 people Ingredients: a kilo and a half of stale bread (2/3 days) a kilo and a half of beef meat (or other type of meat as indicated above, or even mixed meats) two or three onions (depends on size ) a kilo and a half of fresh cow's milk cheese ("panedda") a nice bunch of parsley (half for the broth and half to be added to the cheese), 1/2 sachet of Saporita (spice mix) 50 gr of tomato-tree struttoconcentrate and water Preparation Place the meat in a pot containing cold water (it is useful to know that in order to make the broth tastier you must always put the ingredients in cold water and without salt) Prepare the broth with the meat, the tomato paste and the aromas (the 2 onions, and half the parsley). Halfway through cooking add the tomato paste and salt (qb) In the meantime, grease the pan (made up of 8 people) with lard. Cut half of the fresh cheese into thin slices and put it in the fridge. Chop the remaining half of the cheese and add the tasty (or Suk) and finely chopped parsley. Pour the broth (after about two hours of cooking) and let it cool. Taste and verify that it is well tasty and salty at the right point. Arrange a first layer of bread (not too large slices) and moisten with two or three ladles of broth. Place the slices of fresh cheese on top of the bread and sprinkle with the flavored mince. Continue with a second layer of bread, sprinkle, sprinkle with chopped cheese and add slices of fresh cheese. Compose the soup with three alternating layers of bread and cheese, drizzling with each broth. Finish the mixture with plenty of grated cheese to create a nice crust. A very important thing to check is consistency. Using a fork, check that there are no dry parts and that, on the other hand, there is no excessive broth. The whole mixture must be compact and well moistened. Put the pan in a preheated oven at 180 degrees and cook for about 40 minutes.

Curiosity

In ancient times, the soup was prepared as an important first course for weddings or main feasts (Easter, feast of the Patron, etc.). In other areas of Gallura (eg Aggius, Trinita d'Agultu) it was used for the preparation of the soup "la fresa", a thin focaccia characteristic of Alta Gallura and Logudoro. Gallura soup is a dish that lends itself to small variations and has always been the subject of several claims. Since ancient times, in fact, each "stazzo" considered their own recipe as unique and original. This that we propose here is the recipe of the "stazzo" of the family. Our grandmothers made broth with onions, parsley and tomato paste (always homemade), adding meat (which could be from hen, cow, ram or goat) depending on availability (when there 'n was). In the countryside, at the time of our grandparents, we know, there were no fridges and meat was a food not every day. *** You can also make a delicious vegetarian Gallura soup. In this case, prepare the broth with onions, parsley, celery (beware, it is an allergen) and wild fennel. *** You can also prepare the Gallurese soup in a gluten-free version (naturally using gluten-free bread and taking care to use utensils or work surfaces that are not contaminated with gluten). *** Finally, you can prepare the vegan version of the Gallura soup, perfect even for those who are intolerant to dairy products. Just prepare a good vegetable stock (see broth for vegetarian version) and replace the cow's milk cheese with a vegan mozzarella that you can also prepare at home.
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