Cuata soup

Preparation:

Preparation: Grease a saucepan (earthenware if possible) with the lard or bacon melted over a low heat, spread a layer of chopped esplanade, one of sliced cheese, herbs, pecorino, a little garlic, pepper, nutmeg. Continue the layers, until the ingredients run out, ending with the cheese. Prick the preparation with a skewer, reaching all the way and slightly enlarging the holes. Pour over the boiling broth and put in a preheated oven at 180 degrees for about 30 minutes. You must obtain a dry soup, almost a flan, to be served hot or warm. If you like, it can be flavored with grated lemon zest (sheep or lamb broth should be used, instead you can use a broth of mixed meats - pork, beef, chicken - or just one type, as long as it is tasty) in some cases it is enriched with a stew (ughiatu) of meat.