How To Make Su Mazzamurru Sardinian Bread And Tomato Lasagne Recipes

SARDINIAN OLD BREAD AND TOMATO CASSEROLE

Steps:

• Pass the tomatoes through a food mill fitted with the fine disc and set aside. (Alternatively, process the tomatoes in a food processor, using quick on/off pulses until smooth. Don't overprocess the tomatoes or you will incorporate air into them and the sauce will look pink.)
• Bring 2 quarts of salted water to boil in a saucepan. Dunk the bread slices, one by one, into the boiling water for a second or two-just long enough to wet them-and set them on a clean kitchen towel to drain. Press the moistened bread lightly to remove excess water.
• Heat 3 tablespoons of the oil in a medium skillet over medium heat. Scatter the onion in the skillet and cook, stirring, until golden, about 8 minutes. Pour in the tomatoes and bring to a boil. Lower the heat so the sauce is simmering, and cook until the sauce is lightly thickened, about 20 minutes. Stir in the oregano and cook an additional 5 minutes.
• Preheat the oven to 375° F. Oil an 11-inch oval baking dish (or equivalent-size baking dish) with the remaining 1 tablespoon oil. Spoon in enough of the tomato sauce to coat the bottom, and arrange half the bread slices over the sauce, tearing them and wedging them as necessary to make an even layer. Spoon half the remaining tomato sauce over the bread and sprinkle half the Pecorino over the sauce. Make another layer of bread slices, tomato sauce, and cheese.
• Bake until the casserole is heated through and the cheese topping is browned, about 25 minutes.

SARDINIAN BREAD AND TOMATO CASSEROLE

Steps:

• 1. Chop the tomatoes in a food processor, using on and off pulses. Don't over process or you'll incorporate too much air and the tomatoes will turn pink. Stir in 1 tsp. salt
• 2. In small pan, bring 2 cups salted water to a boil. Lower bread slices one by one into the boiling water for a second or two, just long enough to wet them. (I found it easier to either spray the bread slices or sprinkle them with water) Place them on a kitchen towel on the counter to drain. Press the moistened bread lightly to remove excess water.
• 3. In large skillet, heat 3 Tbsp. of the oil over medium heat. Add onion and cook,stirring til golden,a bout 8 minutes. Pour in the tomatoes and bring to a boil.Reduce heat so sauce is simmering and cook til slightly thickened, about 20 minutes. Stir in oregano and cook for 5 minutes more.
• 4. Preheat oven to 375. Oil an 11 inch oval baking dish or an equivalent baking dish, with remaining 1 Tbsp. oil. Spoon enough of the tomato sauce to coat the bottom and arrange half of the bread slices over the sauce, tearing them and wedging them as needed to make an even layer. Spoon half of the remaining sauce over the bread and sprinkle 1 cup of the cheese over the sauce. Make another layer of the remaining bread slices, tomato sauce and cheese. Bake til casserole is heated through and the cheese is browned, about 25 minutes. Serve hot.

TOMATO-FRENCH BREAD LASAGNA

Steps:

• In a skillet, cook beef, onion, celery and garlic over medium heat until beef is no longer pink; drain and set aside. Toast bread; line the bottom of an ungreased 13x9-in. baking dish with 10 slices. Top with half of the meat mixture and half of the tomatoes. , Combine seasonings; sprinkle half over tomatoes. Drizzle with 1 teaspoon oil. Crumble remaining bread over top. Repeat layers of meat, tomatoes, seasonings and oil. , In a saucepan over medium heat, melt the butter; stir in flour until smooth. Gradually stir in milk; bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes. Remove from the heat; stir in Parmesan. Pour over casserole. Top with mozzarella. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and cheese is golden brown.