8 slices of homemade bread
1/3 liter of mixed meat broth (sheep, manzo…)
400 g of fresh pecorino
1 bunch of aromas (celery, parsley, marjoram. ..)
extra virgin olive oil
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Preparation:
Suppa cuata is a tasty Gallura soup that is easy to make.
First prepare a good broth with mutton, beef and mutton.
In the meantime, peel the onion, wash the aromas, dry them, chop them finely and then arrange the bread slices on a baking tray.
When the broth is ready, Pour 1/3 of liter on the slices of bread in the pan, sprinkle with aromatic herbs, sprinkle with cheese, salad, Add a little oil and put in a hot oven for about 1/2 hour, increasing the temperature in the last 5 minutes of cooking.
When cooked, the bread will have absorbed the broth and the melted cheese will make the soup soft; A delicious cheese crust will cover the outside. Keep in mind that, If you prefer a less dense soup, You will have to increase the dose of broth.
In any case, Serve the soup with a worthy bottle of red Monica di Sardegna, to be proposed at a temperature of about 18 °
