Mazzamurru

For the broth:
700-800 g of lamb (or chicken or beef), one onion, 2 carrots, one celery stalk, 2-3 bay leaves, salt.

Prepare the broth by immersing the meat, onion, carrots, celery, bay leaves, and a pinch of salt in two liters of cold water; simmer covered for a couple of hours, skimming the surface.

Sauté a mixture of chopped onion and carrot with oil and garlic; when golden, add the tomatoes, peeled, seeded, and chopped; lower the heat and cook covered for about fifteen minutes. Meanwhile, cut the bread – choose well-staled bread – into medium-thick slices, removing the crust.

Begin assembling the dish: dip the bread in a bowl, soaking it with the degreased broth, then remove it and create a first layer in a baking dish. Continue by seasoning with a little sauce, plenty of chopped basil, and a generous handful of grated pecorino cheese. Continue until all ingredients are used, finishing with the cheese.

Preheat the oven to 220°C and bake for about twenty minutes, then remove from heat and let the dish rest for about ten minutes before serving in individual terracotta ramekins, which you will have slightly warmed in the oven: it should be well seasoned with a soft but not soupy bottom.