Entree: Italy – Sardinia – Zuppa Gallurese (Layered Sardinian bread casserole baked with meat broth and melted cheeses)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 40 min

Additional 2 hrs 30 min

Total 3 hrs 55 min

Ingredients

- 2 lb (900 g) beef shank or neck bones for broth
- 10 cups (2.4 L) cold water
- 1 large onion, halved, approx. 8 oz (225 g)
- 2 carrots, peeled, approx. 6 oz (170 g)
- 2 celery stalks, approx. 4 oz (115 g)
- 1/2 cup (120 ml) dry white wine
- 2 bay leaves (approx. 2 g)
- 1 sprig fresh rosemary (approx. 2 g)
- 1 1/2 tsp (9 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 12 oz (340 g) pane carasau or thin country flatbread (stale or toasted)
- 8 oz (225 g) Pecorino Sardo, grated
- 6 oz (170 g) scamorza or provola cheese, sliced
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) extra-virgin olive oil
- 12 oz (340 g) shredded cooked beef from the broth (reserved meat after simmering)
- 1/4 cup (15 g) chopped fresh parsley for garnish

Instructions

1. Make the broth: place beef shank or bones, onion, carrots, celery, white wine, bay leaves, rosemary, 1.5 tsp kosher salt, 1/2 tsp black pepper, and 10 cups water in a large pot. Bring to a boil, skim foam, reduce to a gentle simmer and cook uncovered for 2 to 2 1/2 hours until meat is tender and broth is flavorful.
2. Strain the broth through a fine-mesh sieve into a clean pot or bowl, reserving solids. Remove meat from bones, shred about 12 oz (340 g) of the cooked beef, and discard bones and aromatics. Keep broth hot and adjust seasoning to taste.
3. Preheat the oven to 375°F (190°C). Butter a 9x13-inch (23x33 cm) baking dish with 1 tbsp (15 ml) of the butter and drizzle with 1 tbsp (15 ml) olive oil.
4. Assemble first layer: lay a single layer of pane carasau in the bottom of the dish, trimming to fit as needed. Spoon enough hot broth over the bread to moisten but not dissolve it, about 3/4 cup (180 ml) per layer, pressing gently.
5. Sprinkle a third of the shredded beef (about 4 oz / 115 g), a third of the grated Pecorino Sardo (about 2.5 oz / 65 g), and a few slices of scamorza over the bread. Dot with small pieces of butter (about 1 tbsp / 15 ml) and drizzle with a little olive oil.
6. Repeat layering two more times with bread, broth, meat, Pecorino, and scamorza until you have three layers. Finish with a generous layer of Pecorino Sardo and the remaining scamorza on top.
7. Bake uncovered for 30 to 40 minutes, until the top is deeply golden, bubbling, and slightly crisp at the edges. If you like a more gratinéed top, place under the broiler 2–3 minutes, watching carefully.
8. Let rest 10 minutes to set. Sprinkle with chopped parsley, cut into portions, and serve hot, spooning any pan juices over each portion.