Street food
Pane cunzatu
Pane cunzatu means “dressed bread”: warm Sicilian bread split and soaked with extra virgin olive oil, then layered with tomato, anchovy, cheese and oregano.
CKContributed by The Castruriali Kitchen · CastrorealeSee all their recipes →Ingredients
- 1 round loaf of country bread, ideally semolina (about 500 g)
- 6 tbspCastruriali extra virgin olive oilThis is a dish of raw oil.
- 3 ripe tomatoes, sliced
- 8 anchovy fillets in oil
- 150 gyoung pecorino, tuma or primosale, sliced (or a mild cheese such as caciotta)
- 1 tspdried oregano
- basil leaves, flaky salt and black pepper
Method
Warm the bread. Warm the loaf in a hot oven for 5 minutes, then cut it in half horizontally.
Dress it. Drizzle both cut faces with most of the oil and sprinkle with salt, pepper and oregano. Let it soak in for a minute.
Fill. Layer the tomato, cheese and anchovies on the bottom half, add a few basil leaves and a last thread of oil, close and press down lightly. Cut into wedges.