Su Mazzamurru (Sardinian Bread And Tomato Lasagne)
A very easy recipe for Su Mazzamurru - Sardinian bread and tomato lasagne - for a nutritious dish that uses leftover bread and just a handful of other ingredients.
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
Serving: 1gCalories: 503kcalCarbohydrates: 55gProtein: 27gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 9gCholesterol: 52mgSodium: 1346mgFiber: 4gSugar: 10g
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