Bill Granger's Sardinian peasant dish makes the most of a set of simple ingredients, most of which you're likely to have in the cupboard
This hearty peasant dish originated on the island of Sardinia. Its crisp golden topping and layers of toasted bread make it more like a gratinated stew than a soup. Stew or soup, it makes a perfect supper for a cold winter evening.
Serves 4
500g crusty bread, cut into 1cm slices
4 garlic cloves, 1 peeled and whole, 3 thinly sliced
4 tablespoons olive oil, plus extra to drizzle
1 onion, thinly sliced
1kg savoy cabbage, core removed and leaves shredded
8 anchovy fillets in olive oil, drained and chopped
3 tablespoons coarsely grated parmesan cheese, plus extra to serve
¼ teaspoon freshly grated nutmeg
1.25 litres chicken stock
Preheat the oven to 200°C/gas mark 6. Lay the slices of bread on two large baking sheets and toast in the oven for 10 minutes, until lightly golden and a little crisp but not dry. Rub all over with the whole garlic clove and set aside.
Heat the oil in a large frying pan over medium–high heat. Add the sliced garlic and cook for a few seconds, until fragrant. Add the onion and cabbage and stir the anchovy through until melted into the mix. Remove from the heat.
Line one-third of the toasts in the base of a round, heavy-based ovenproof dish, about 8cm deep x 23cm wide, breaking the bread slices to fit the dish if you need to. Pile on half the cabbage mix and top with one-third of the cheese and a grating of nutmeg. Repeat this layering once more and finish with a layer of toast. Pour over the stock and submerge the bread lightly with the back of a spoon. Sprinkle over the remaining parmesan and a final grating of nutmeg. Place in the oven and bake for 25–30 minutes. The soup will be golden and crisp on top. Serve a spoonful of the soft soup with some crispy topping and extra parmesan. Reported by guardian.co.uk 23 hours ago.
This hearty peasant dish originated on the island of Sardinia. Its crisp golden topping and layers of toasted bread make it more like a gratinated stew than a soup. Stew or soup, it makes a perfect supper for a cold winter evening.
Serves 4
500g crusty bread, cut into 1cm slices
4 garlic cloves, 1 peeled and whole, 3 thinly sliced
4 tablespoons olive oil, plus extra to drizzle
1 onion, thinly sliced
1kg savoy cabbage, core removed and leaves shredded
8 anchovy fillets in olive oil, drained and chopped
3 tablespoons coarsely grated parmesan cheese, plus extra to serve
¼ teaspoon freshly grated nutmeg
1.25 litres chicken stock
Preheat the oven to 200°C/gas mark 6. Lay the slices of bread on two large baking sheets and toast in the oven for 10 minutes, until lightly golden and a little crisp but not dry. Rub all over with the whole garlic clove and set aside.
Heat the oil in a large frying pan over medium–high heat. Add the sliced garlic and cook for a few seconds, until fragrant. Add the onion and cabbage and stir the anchovy through until melted into the mix. Remove from the heat.
Line one-third of the toasts in the base of a round, heavy-based ovenproof dish, about 8cm deep x 23cm wide, breaking the bread slices to fit the dish if you need to. Pile on half the cabbage mix and top with one-third of the cheese and a grating of nutmeg. Repeat this layering once more and finish with a layer of toast. Pour over the stock and submerge the bread lightly with the back of a spoon. Sprinkle over the remaining parmesan and a final grating of nutmeg. Place in the oven and bake for 25–30 minutes. The soup will be golden and crisp on top. Serve a spoonful of the soft soup with some crispy topping and extra parmesan. Reported by guardian.co.uk 23 hours ago.