'PANI CUNZATU' U pani cunzatu can be translated into English as 'Filled Bread' and has been inherited from the Sicilian Farm traditions. It simply is homemade warm bread, just baked, usually a long loaf, open in half and dressed with extra virgin olive oil, salt, oregano, young pecorino (sheep's milk) cheese, and anchovies fillets.
The ingredients can vary as you like, by adding, for example, fresh tomatoes slices, cold cuts, dried tomatoes and other veggies, preserved in oil.
This type of filled bread is even today very much made and enjoyed in in several areas in Sicily, especially in Palermo and in its surroundings, where it stands next to many other street food options, as 'panelle', 'panini with spleen' and 'arancine'.
Moreover, that fabulous habit to have 'pani cunzatu' for breakfast in those special days when a group of people, usually relatives and friends, starts working very early to make the tomatoe sauce preserves for the year, is still handed down from the old to the young generation, decade after decade.
1 homemade bread loaf (500 g); 4 ripe big tomatoes; 100 g of anchiovies fillets in oil; 150 g of primo sale Young cheese (or tuma cheese) in slices; extravirgin olive oil; oregano, salt and pepper.
Cut the warm bread in half (ideally it should be just baked or, as an alternative, warmed up in the oven) and make some superficial cuts in the crumb. Spread with salt, pepper, oregano and abundant extra virgin olive oil. Add the slices of cheese and the pieces of anchiovies fillets.
Spread again with some more oregano.
Put back the top of the bread, press it softly and serve.
WIne pairings: a Cerasuolo di Vittoria.
Rapida la spedizione e buono il prezzo del vino ordinato. Grazie dei prodotti d'omaggio!
Veloci precisi e puntuali
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