Zuppa Sarda

Total Time:
1 hr 7 min
Prep:
55 min
Cook:
12 min

Yield:
6 servings

Ingredients
  • 8 cups beef or veal stock
  • 2 eggs
  • 6 tablespoons grated pecorino cheese
  • Freshly ground black pepper
  • 1/2 pound mozzarella cheese
  • 4 teaspoons finely chopped fresh parsley leaves
  • 12 pieces Carta Musica bread (Sardinian Parchment Bread), recipe follows
  • CARTA MUSICA (SARDINIAN PARCHMENT BREAD)
  • Recipe adapted from The Food of Southern Italy, by Carlo Middione, published by William Morrow, 1987
  • 2 cups all-purpose flour
  • 1 cup semolina, plus extra for dusting
  • 1 teaspoon salt
  • 1 1/4 cups warm water
Directions
  • Place the stock in a saucepan, over medium heat. Bring to a boil. In a small mixing bowl, combine the eggs and pecorino cheese. Season with pepper and mix well. Whisk the mixture into the boiling stock. Cook for 1 minute. Add the mozzarella cheese and parsley. Whisk well. Place 2 pieces of the bread into each shallow bowl. Ladle the soup over the bread and serve.

CARTA MUSICA (SARDINIAN PARCHMENT BREAD)
  • In a bowl, mix together the flour, the semolina, and the salt. Gradually add the water until you have a smooth dough that is very easy to shape, not sticky, and not stretchy or glutinous. You might need as little as a cup of water-it all depends of the flour and the weather. Place the plaque au four or a baking sheet in the oven. If you are using a baking sheet, put it in the oven upside down, it will be easier to slide the bread on and off.

  • Preheat the oven to 400 degrees F. Divide the dough into 10 small balls. Cover them with a towel and let rest for about 15 minutes. On a floured surface, roll each ball to a thickness just under 1/16 of an inch. Put each round onto a heavily floured peel and slide onto the hot plaque au four or baking sheet in the oven. Bake for 2 1/2 minutes on each side. When the bread surfaces begin to bubble, watch the bread constantly, as they can readily burn. Turn the rounds over and bake another 2 1/2 minutes. When one is very light gold with dark highlight, remove it to a rack to cool. Continue until all of the rounds are done.

  • This bread will keep for 2 to 3 weeks in an airtight container. When ready to serve, place the bread back in the oven for 2 minutes and they should be good as fresh. Yield: 10 rounds


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