Pane cunzato is one of the most authentic expressions of Sicilian cuisine, especially from the Trapani area. An essential and very quick preparation, born from the use of simple but characterful ingredients. Traditionally it is made to be enjoyed at the beach, during a trip, or when time is short, and it is an extremely versatile recipe: it can be enriched with tuna, olives, or different types of cheese, always retaining its rustic and genuine soul.
Wash the tomatoes thoroughly, dry them, and cut them into slices about half a centimeter thick. Place them in a bowl, lightly salt them, and let them rest for a few minutes.
Cut the bread in half lengthwise and, if necessary, remove some of the crumb to make room for the filling.
Season one half of the bread with the anchovies: you can break them up and distribute them evenly, or rub them directly onto the crumb to flavor the whole surface.
Arrange the tomato slices over the anchovies, then add the grated pecorino, a generous sprinkling of oregano, and a pinch of black pepper. Finish with a generous drizzle of extra-virgin olive oil.
Close the bread and press it gently with your hands to compact the filling and help the flavors blend.
Cut the bread into portions and serve immediately, or wait a few minutes for the flavors to harmonize before enjoying it.
Knife
Cutting board
At room temperature for 3-4 hours. For longer transport or storage, it is advisable to keep it in an insulated bag or in the refrigerator and consume it within the day
Italia, Sicilia
| Energy (kcal) | 132.08 |
| Carbohydrates (g) | 25.26 |
| of which Sugars (g) | 2.78 |
| Fat (g) | 1.32 |
| of which Saturates (g) | 0.69 |
| Protein (g) | 5.27 |
| Fiber (g) | 1.98 |
| Sale (g) | 0.39 |
