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Su Matzamurru

Sardinian bread bake layered with tomato sauce, pecorino, and stale bread or pane carasau.

Vegetarian Nut-Free
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Prep 20 min
Cook 35 min
Total 55 min
Servings 4
Difficulty Easy

Ingredients

Base

Sauce

Layers

Seasoning

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Instructions

  1. Make a simple sauce by warming the olive oil with the whole garlic clove, then adding the tomato passata, salt, pepper, and basil. Simmer gently for 15 to 20 minutes.

  2. Break or slice the stale bread into manageable pieces. If you are using pane carasau, crush it roughly instead of pulverizing it.

  3. If the bread is very hard, dampen it lightly with a little water so it can soften in the oven without turning to paste.

  4. Layer bread, sauce, and pecorino in a baking dish until everything is used up.

  5. Bake at 180 C for 15 to 20 minutes, until the top looks set and the cheese has taken a little color.

Storage & Meal Prep

It reheats well the next day in a low oven. Add a spoon of water if the edges seem too dry.

Interactive Nutrition Map

4 Servings

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Cheese
Pecorino Romano
50 g
Vegetables
Canned Tomatoes (Crushed/Diced)
518 g
Garlic
3 g
Grains & Bread
White Bread (Crusty)
400 g
Oils & Fats
Extra Virgin Olive Oil
41 g
Herbs & Spices
Fresh Basil
192 g
Black Pepper
0.5 g

Per Serving

457kcalCalories
17gProtein
61gCarbs
17gFat
6gFiber
Sodium
814mg35% DV
Potassium
797mg17% DV
Calcium
539mg41% DV
Iron
7mg39% DV
Magnesium
83mg20% DV
Vitamin C
32.4mg36% DV
Vitamin A
177µg20% DV
Vitamin K
214µg178% DV
Folate
159µg40% DV
White Bread (Crusty)
Canned Tomatoes (Crushed/Diced)
Pecorino Romano
Garlic
Fresh Basil
Extra Virgin Olive Oil
Black Pepper
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Su Matzamurru belongs on the Sardinian home table. I build it around stale bread or pane carasau, tomato passata, and pecorino.

I make a simple sauce by warming the olive oil with the whole garlic clove, then adding the tomato passata, salt, pepper, and basil. I simmer gently for 15 to 20 minutes. I break or slice the stale bread into manageable pieces. If you are using pane carasau, crush it roughly instead of pulverizing it.

I layer bread, sauce, and pecorino in a baking dish until everything is used up. I bake at 180 C for 15 to 20 minutes, until the top looks set and the cheese has taken a little color. I serve it as soon as the texture is right.

Part of: The Sardinian Kitchen

Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide