Su Mazzamurru, aka Sardinian bread and tomato lasagne, is an incredibly easy and budget-friendly dish that you can put together in just under an hour. It’s a great way to use up any leftover ingredients like bread and tomato sauce, but it is just as nice to make it from scratch, as long as you use stale bread.
Hot beef or vegetable broth gets poured over bread and topped with lots of freshly prepared tomato sauce and grated pecorino cheese, and then grilled in the oven to create the easiest lasagna ever!
It’s typically made with leftover Civraxiu bread – a Sardinian bread made with durum wheat semolina, but you can also opt for something like sourdough, which would be the one that most closely resembles Civraxiu.
Recipe Quick Look
- 👌 Difficulty: Medium.
- ⏱ Prep Time: 1 hour.
- 🔥 Cook Time: 20 minutes.
- 🥣 Main Ingredients: Tomato passata, onion, sourdough bread, carrot, celery, Pecorino cheese, extra virgin olive oil, basil.
- 🍪 Servings: 6 servings.
- 🍂 Flavor Profile: Tangy and cheesy.
Why You’ll Love this Recipe
- It’s the ultimate Sardinian comfort food! Layers of soft bread, a flavorful tomato sauce, lots of cheese, and fresh basil create the ultimate bite!
- It’s the best example of Cucina Povera – turning humble ingredients into something deeply satisfying.
- It’s perfect to use up leftover bread, especially Sardinian Pane Civraxiu.
Recipe Ingredients
- Veggies: For the broth I used white onion, celery, and a carrot.
- Tomato passata: The base. You can also use tomato puree if you want to.
- Sourdough: Any stale sourdough will work. You can also use any other kind of bread if you don’t have sourdough.
- Pecorino cheese: I used grated medium-aged Pecorino cheese for that creamy, salty kick.
- Seasonings: Just some salt and black pepper.
- Herbs: Fresh parsley and basil for the flavor, and a bay leaf for that earthy aroma.
- Olive oil: Extra virgin, for the best flavor.
Variations
- For a bolder flavor, you can use meat broth instead of a veggie broth to soak up the bread.
How to Make Su Mazzamurru
Step 1: Boil water in a pot and add the veggies. Let them cook for about an hour, then add the bay leaf, parsley, and some salt.
Step 2: Sauté a chopped onion in a bit of oil, and add the tomato passata to it, along with some salt. Cook on low heat for about 45 minutes, stirring occasionally.
Step 3: Arrange the bread slices in a dish and pour some broth over them. Let them sit and soak up the liquid for 2-3 minutes.
Step 4: In a baking dish, pour the tomato sauce, some grated cheese, and basil. Arrange the soaked bread, then follow up with another layer of sauce, cheese, and basil. Repeat a couple of times, and bake in an oven preheated at 180°C for 20 minutes.
Recipe Tips & Tricks
- If you can’t find Sardinian bread, use rustic country bread, ciabatta, or sourdough.
- For a bit of extra flavor, add a splash of white wine to the sauce.
- Pecorino Sardo is the traditional option, but Pecorino Romano works if that’s what you can find.
- To make the dish heartier, add cooked vegetables like eggplant or zucchini in between the bread layers.
- If you can, make the Su Mazzamurru a day ahead of time and refrigerate. This actually deepens its flavors.
How to Serve Su Mazzamurru
Serve Su Mazzmurru as a Primo Piatto in a traditional Sardinian meal, before a meat or fish main. You can pair it with a glass of Cannonau or Monica di Sardegna red wine.
And of course, it can also be a one-dish meal for a cozy lunch or dinner, especially with a simple green salad on the side.
Where Can I Find Su Mazzamurru in Sardinia
Su Mazzamurru is the kind of dish we Sardinians typically enjoy at home. You may occasionally find it in some very traditional restaurants in Sardinia or agriturismos. My tip if you want to enjoy it during your trip to Sardinia is to call the restaurant ahead of time and make a special request for it.
- OSTERIA SU FILINDEU: Located in Corso Vittorio Emanuele II, in the Stampace Historic District of Cagliari, this is one of the nicest budget-friendly restaurants in Cagliari, focusing mainly on Italian classic fare, where the chef occasionally prepares a good bread and tomato lasagne.
- SA PIOLA: A lovely small restaurant tucked away in a hidden alley in Cagliari, it mainly focuses on classic fish and seafood dishes, but every now and then serves Mazzamurru.
- I PRINCIPI DI DAN: In the heart of La Marina District of Cagliari, this restaurant has a strong focus on traditional Sardinian food. It serves staple dishes and has a very good selection of local wines.
Recipe FAQs
No. This recipe is meant to use stale bread. Fresh bread will turn mushy.
If fresh bread is all you have, toast it in the oven for a few minutes to dry it up and remove moisture.
Yes, absolutely! Simply assemble and bake the dish, allow it to cool, then portion it out and freeze for up to 3 months.
You can reheat the dish in the microwave or pop it back in the oven for a few minutes in an oven-safe container (covered in foil) until it is nice and warm again.
More Sardinian Recipes to Try
You can also try these other Sardinian recipes:
- Fregola Con Arselle
- Burrida Alla Cagliaritana
- Spigola Alla Vernaccia
- Sardinian Panada
- Pani Frattau
- Pardule – Sardinian Saffron And Ricotta Tarts
- Seadas – Sardinian Cheese And Honey Pastries
- Su Mustazzeddu
- Zeppole – Sardinian Carnival Sweets
Planning a trip to Sardinia? Pair your foodie adventures with insider travel tips, must-visit restaurants, and Sardinia local secrets that will make your journey unforgettable. Browse our Sardinia guides today, and get in touch with Claudia for more tips.
Su Mazzamurru (Sardinian Bread And Tomato Lasagne)
Ingredients
- 1.1 pound 500 grams stale sourdough bread
For the sauce
- 3.5 cups 800 grams of tomato passata
- 1 medium size onion
- 2 tablespoons of extra virgin olive oil
- 20 basil leaves
- Salt
For the vegetable broth
- 1 celery stick
- 1 carrot
- 1 onion
- 8.5 cups 2 liters of water
- Parsley and / or bay leaves
For the final dish
- 3.5 cups 300 grams of grated medium-aged pecorino cheese
- Black pepper
Instructions
- Boil water in a pot and add the veggies. Let them cook for about an hour, then add the bay leaf, parsley and some salt.
- Sauté a chopped onion in a bit of oil, and add the tomato passata into it, along with some salt. Cook on low heat for about 45 minutes, stirring occasionally.
- Arrange the bread slices in a dish and pour some broth over them. Let them sit and soak up the liquid for 2-3 minutes.
- In a baking dish, pour the tomato sauce, some grated cheese and basil. Arrange the soaked bread, then follow up with another layer of sauce, cheese and basil. Repeat a couple of time, and bake in an oven preheated at 180°C for 20 minutes.
Video
Notes
- Once you take Su Mazzamurru out of the oven, let it rest for about 10 minutes before serving.
- For a bit of extra flavor, add a splash of white wine to the sauce.
- Pecorino Sardo is the traditional option, but Pecorino Romano works if that’s what you can find.
- To make the dish heartier, add cooked vegetables like eggplant or zucchini in between the bread layers.
Nutrition
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Claudia Tavani
Claudia Tavani was born and raised in Sardinia, and after moving between the United States and the United Kingdom, she's now back living in her hometown, Cagliari. She's a travel blogger and certified travel designer who loves planning trips and publishing guides, travel tips, and packing lists so that you don't have to. Owner of Strictly Sardinia, cat mom to Minnie. Loves pizza, hiking, archeology, cities, beaches, swimming, and running. Hates peppers.