One Sardinian-style baked bread dish with clear beef broth, mild provolone and pecorino; the layers set without an egg custard.
40 gProvolone
Opens this recipe in Supa through the internal app-open flow, otherwise sends you to iOS install.
10 gPecorino Romano
0.5 tspButter
2 gParsley
2 slicesBread
0.75 cupBeef broth
To tasteSalt
To tasteBlack Pepper
Heat the oven to 190 °C. Grease a shallow 400 ml ovenproof dish with all the butter. Heat all the broth in a small saucepan. Mix all the parsley with the grated pecorino and black pepper; taste the broth before adding any salt.
Arrange half the bread in the dish, then half the provolone and half the parsley-pecorino mixture. Spoon over half the hot broth. Repeat with all the remaining bread, cheeses, parsley and broth. Press gently and leave for 5 minutes so the broth soaks into the bread.
Bake at 190 °C for 30-35 minutes until the cheese is golden, the center is hot and the bread has absorbed the broth without a liquid pool. Rest for 5 minutes and serve the entire layered bake as one portion. No eggs, milk, tomatoes or extra sides are included.