Ladle the hot broth slowly across the whole pan so it reaches every layer. The bread should be thoroughly moist without floating. Slice the fresh cheese thinly so it melts between the pieces of spianata.
Make ahead You can prepare the broth ahead and refrigerate it promptly in shallow containers. Reheat it before assembling the bread layers; assemble the bake when ready to cook.
Zuppa gallurese: spianata and cheese baked in broth
Prep 35 min · Cook 2 hr 45 min · Rest 10 min · Serves 8 · Difficulty Easy
Method
Put the beef, pork ribs, celery, carrots, onions and tomatoes in a large stockpot. Cover with 4000 ml cold water. Bring slowly to a simmer, skim the surface and cook gently for about 2 hours, until the meats are tender. Salt lightly.Put the beef, pork ribs, celery, carrots, onions and tomatoes in a large stockpot. Cover with 17 cups cold water. Bring slowly to a simmer, skim the surface and cook gently for about 2 hours, until the meats are tender. Salt lightly.
Strain the hot broth through a fine sieve and skim excess fat. Keep about 2200 ml hot for the bake. Reserve the cooked meats and vegetables for another serving. Heat the oven to 180°C conventional.Strain the hot broth through a fine sieve and skim excess fat. Keep about 9⅓ cups hot for the bake. Reserve the cooked meats and vegetables for another serving. Heat the oven to 350°F conventional.
Mix the two grated cheeses with the chopped parsley. Slice the peretta about 2 mm thick and tear the spianata into pieces that can cover the baking dish in overlapping layers.Mix the two grated cheeses with the chopped parsley. Slice the peretta about 2 mm thick and tear the spianata into pieces that can cover the baking dish in overlapping layers.
Use a deep baking dish about 30 × 22 cm and at least 7 cm deep. Scatter a generous layer of the grated-cheese mixture across the bottom. Cover with bread pieces and then thin peretta slices. Repeat the layers, dividing the ingredients evenly and reserving a generous handful of grated cheese for the top. Finish the layers with bread.Use a deep baking dish about 11¾ × 8¾ in and at least 2¾ in deep. Scatter a generous layer of the grated-cheese mixture across the bottom. Cover with bread pieces and then thin peretta slices. Repeat the layers, dividing the ingredients evenly and reserving a generous handful of grated cheese for the top. Finish the layers with bread.
Ladle about 1800 ml hot broth evenly over the bread. Pause as it soaks down through the layers. Add more broth a little at a time, up to about 2200 ml in total if needed, until all the bread is moist but not floating. Finish with the reserved grated cheese.Ladle about 7⅔ cups hot broth evenly over the bread. Pause as it soaks down through the layers. Add more broth a little at a time, up to about 9⅓ cups in total if needed, until all the bread is moist but not floating. Finish with the reserved grated cheese.
Bake for about 40 minutes, until the layers are hot throughout and the cheese has melted. If needed, place under the hot grill for 3–5 minutes to brown the top, watching closely.Bake for about 40 minutes, until the layers are hot throughout and the cheese has melted. If needed, place under the hot grill for 3–5 minutes to brown the top, watching closely.
Let the pan rest for 10 minutes, then lift out generous portions with a broad serving spoon.Let the pan rest for 10 minutes, then lift out generous portions with a broad serving spoon.
