Zuppa Gallurese is a traditional Sardinian dish made with pane spianata (a regional flat bread made with semolina flour), a blend of cheeses (in this case pecorino, Fiore Sardo, and caciocavallo) and parsley, then soaked in a lamb or goat broth.
Fregola is a pasta typical of the region that is made by slowly building up layers of semolina flour with tiny amounts of water. In this dish I combined shellfish broth and passata to cook the Fregola with fennel, mussels, clams, and shrimp.
Also including a pic of the spianata bread that I made which went into the zuppa Gallurese.
by azula_forever