Zuppa Gallurese, using stale bread

INGREDIENTS
Stale bread
Tomato sauce with basil and oregano
Mozzarella
Parmigiano
Fontina or another cheese
Meat stock
Butter
I reuse stale bread, preferably a long loaf, with this recipe my mother always made. No precise quantities: judge by eye. My dish serves 4.

Homemade meat stock is better, but sometimes I make a litre from a meat stock cube and cool it; still good.

I brown garlic in a few tablespoons oil, add crushed tinned tomatoes, salt, chilli, fresh oregano and torn basil and cook about ten minutes.

I slice bread about 1 cm thick and chop two mozzarella cheeses, avoiding buffalo mozzarella because it releases too much water. I dust with Parmigiano.

I moisten bread in stock without oversoaking.

I make a layer in a baking dish.

I cover with tomato sauce.

I add mozzarella, Fontina or chosen cheese and grated Parmigiano.

I dip more bread and make another layer.

I fill like the first, optionally making 3 layers.

I finish with tomato sauce, Parmigiano and butter knobs.

I bake at 180°C about 30 minutes until golden crusted.

Serve hot with melting cheese. Simple and flavourful.