Ingredients
Bring one and a half litres of water to the boil. Add the previously cleaned pork ribs and trotter and cook for about 45 minutes. When the broth is ready, remove the meat and cook the previously cleaned and washed ajucche herbs for about five minutes. Gently fry the sausage and leave it to cool. Cut some slices of bread about one centimetre thick and fry them in a pan with plenty of butter.
Grease a terracotta ovenproof dish of a depth of about 10 cm with some butter. Lay a first layer of ajucche herbs on the bottom and then cover the surface with a layer of slices of bread.
Arrange a second layer of ajucche herbs, sprinkle with grated cheese and a few pieces of chopped sausage, adding some slices of toma cheese and curls of butter. Wet with a few ladles of the broth used to cook the ajucche herbs. Add another layer of bread and continue alternating the ingredients, finishing off with a last layer of bread. Complete with curls of butter and sprinkle with plenty of cheese, making sure you have added enough broth to make the soup soft but not too liquid.
Bake in the oven at 150°C for 50-55 minutes, until the top layer turns golden.