Zuppa Gallurese

Name: Zuppa Gallurese
Cook time: 30 min
Cuisine: Italian
Ingredients: 250g Sardinian pecorino cheese, grated; 2 tblsp chopped mint; 1 loaf woodfired bread, sliced 1.5cm thick; 1 litre lamb or veal stock; 12 slices provola cheese

Travel and Leisure magazine

October 18, 2011

Zuppa GallureseTravel and Leisure Magazine

Time:< 30 mins

Fabulous recipes from Australia's top chefs as featured The Age, Sydney Morning Herald, Travel and Leisure and NZ Cuisine magazine.

Ingredients

250g Sardinian pecorino cheese, grated
2 tblsp chopped mint
1 loaf woodfired bread, sliced 1.5cm thick
1 litre lamb or veal stock
12 slices provola cheese

Method

Mix together pecorino and chopped mint. Using four ramekins, arrange a layer of bread in each, enough to cover the base, then pour over some of the stock until the bread is soaked through. Sprinkle over pecorino and mint and then cover with one slice of provola. Repeat process with bread, stock and pecorino. Top with remaining provola. Bake in 180C oven for approx 30 minutes or until cheese is golden. Rest for ten minutes and serve.
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