Mazzamurru alla Cagliaritana (Italian Sardinian Bread with Tomato and Pecorino)

Mazzamurru alla Cagliaritana (Italian Sardinian Bread with Tomato and Pecorino)

Mazzamurru alla Cagliaritana is classic Sardinian cucina povera. Stale rustic bread is briefly softened with hot broth, layered with concentrated tomato sauce and Pecorino Sardo, then rested or briefly baked until the layers become cohesive without turning to paste.

Ingredients

1 1/2 lb (680 g) rustic day old bread; 3 cups (720 ml) passata; 1 onion; 3 tbsp (45 ml) olive oil; 2 garlic cloves; basil; 2 cups (480 ml) hot broth; 8 oz (225 g) Pecorino Sardo; salt and black pepper; olive oil for finishing.

Step by Step Preparation

1. Slice the bread about 1/2 inch (1.2 cm) thick and dry it briefly if still fresh. 2. Sweat onion in olive oil. 3. Add garlic and tomato, then simmer about 20 minutes until concentrated. 4. Finish sauce with basil. 5. Heat broth. 6. Dip each bread slice only briefly and drain. 7. Build alternating layers of tomato, softened bread and pecorino. 8. Finish with sauce and cheese. 9. Rest 10 minutes. 10. Serve warm or bake 10 to 15 minutes at 375°F (190°C) for a more structured version.

Professional Technique

Hydration of the bread is the critical point. It must absorb broth without collapsing. A concentrated tomato sauce prevents excess moisture, and pecorino belongs between every layer.

Chef Tips

Use dense day old country bread and medium aged Pecorino Sardo. Taste the cheese before salting the sauce.

Common Mistakes

Soaking the bread, soft sandwich bread, watery tomato, excessive cheese, too much broth and long baking all damage the texture.

Serving and Presentation

Present visible layers in a warm shallow ceramic bowl or serve generously from the baking dish. Finish with basil and olive oil.

Wine Pairing

Monica di Sardegna is a particularly good pairing. Cannonau di Sardegna Rosato also works.

Storage and Reheating

Best the day it is made. Refrigerate up to 2 days and reheat at 325°F (165°C), adding a little tomato sauce or broth if dry.

Nutrition per Serving

Approximate per serving: 510 calories, 20 g protein, 61 g carbohydrates, 21 g fat and 820 mg sodium.

Chef Gianluca