Supa Barbetta is a typical soup of the Waldensian valleys. Its name "barbetta" comes from the dialect "barbet" (uncle) name with which in ancient times the shepherds were called. This soup, also called supa mitunàa or grisinaddo, was cooked in typical copper pots (basine) and today is often prepared in earthenware pots. Although it is a dish made of breadsticks can also be cooked with stale bread. This sinks even more its roots to a poor past where the use of leftover ingredients was the order of the day. This dish, prepared in layers, has several variations: one that sees it enriched with some leaves of cabbage or black cabbage, a variant sees the dish baked in the oven at 170-180 ° for an hour and another sees it prepared with Seirass del Fèn cheese instead of the toma.
for 4 persons
1 liter of meat broth
100 g of fresh, unseasoned toma
50 ml of tomato sauce
Let's begin by greasing a pot (possibly copper) with butter and, in layers, add the breadsticks (or stale bread), spices, tomato sauce, toma cheese in pieces and a sprinkling of parmesan cheese. Repeat everything for 3-4 layers ending pouring the stock. Cook for an hour on low heat adding more stock if necessary.
To make a "great impression" with your guests make sure that the breadsticks (or bread) are not completely undone and, to serve, turn the contents of the pan into another, as was done once.