Bread “cunzato” – Pane “cunzato”

Bread, homemade or not, is often a complete meal for the Sicilians. It accompanies whatever dish, even fruit and
sweets, and when stale it is crumbed and used in
vegetable recipes. Toasted and grated, it is sprinkled on a
variety of dishes or used as stuffing. As soon as it is taken
out of the oven ( especially if homemade) it is “cunzato”
seasoned: it is cut in half and seasoned with oil, salt and
pepper. Other ingredients may be used, as in the recipe
that follows, which represents only one of the many
existing variations.

 

Ingredients for 4 servings

  • 1 loaf of homemade bread of
  • about 1 lb
  • 3 ripe but firm tomatoes
  • 100 g of fresh primosale
  • dressed green olives
  • 3 fillets of anchovy in oil
  • 1/2 cup extra virgin olive oil
  • oregano
  • salt, pepper TT

 

Preparation
Cut the loaf of bread lengthwise; make slits in the crust on each half and sprinkle with salt, pepper, oregano and plenty of oil.
Layer tomatoes, thin slices of cheese, the chopped fillets of anchovy and pitted olives on one half. Cover with the other half and
slightly press the crust. Eat warm.

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