Seasoned bread (in dialect pane cunzatu)
Pane cunzato is the recipe for a super sandwich. The tastes are strong and recall the power of the ingredients of a generous land, Sicily. Cunzato means seasoned. It is therefore a stuffed sandwich but above all a bread, made of durum wheat, seasoned with plenty of extra virgin olive oil, oregano and then anchovies, and cheese.
Seasoned bread (in dialect pani cunzatu), is a typical Sicilian recipe. In Sicily they prepare bread seasoned in different variations: with cheese or without cheese and you can use different types of cheeses. It is also prepared in white, for example with oil, pepper and anchovies, the important thing is to always season the bread with excellent extra virgin olive oil.
Ingredients
500 g homemade bread (preferably flattened)250 g cheese (such as provolone and similar or mozzarella)8 black olives250 g tomato puree1 clove garlicextra virgin olive oildried oreganosaltPepper
Preparation
In a saucepan with a drizzle of extra virgin olive oil, brown the garlic clove. Add the tomato puree, a pinch of oregano and a pinch of salt. Cook over medium heat for about 10 minutes, stirring occasionally. Preheat the oven to 200°C static or 180°C fan. Remove the pits from the olives and cut them in half. Cut the cheese. Cut the bread in half widthwise and place it on the oven tray lined with parchment paper. Drizzle the 2 parts generously with extra virgin olive oil. In one of the two parts (the lower part of the bread) spread half of the tomato sauce with a spoon). Make a layer of cheese, spread the olives over the cheese, sprinkle with pepper and complete with the tomato sauce you have left. Bake the bread in a preheated oven at 200°C static or 180°C fan for 12 – 15 minutes, until the cheese is completely melted. Remove the topped bread from the oven and rejoin the two parts. Cover the loaf with parchment paper and a tea towel and let it cool for 5-7 minutes. Cut the seasoned bread into portions and serve.
Pane cunzato is the recipe for a super sandwich. The tastes are strong and recall the power of the ingredients of a generous land, Sicily. Cunzato means seasoned. It is therefore a stuffed sandwich but above all a bread, made of durum wheat, seasoned with plenty of extra virgin olive oil, oregano and then anchovies, and cheese.
Ingredients
500 g homemade bread (preferably flattened)
250 g cheese (such as provolone and similar or mozzarella)
8 black olives
250 g tomato puree
1 clove garlic
extra virgin olive oil
dried oregano
salt
Pepper
Preparation
In a saucepan with a drizzle of extra virgin olive oil, brown the garlic clove. Add the tomato puree, a pinch of oregano and a pinch of salt. Cook over medium heat for about 10 minutes, stirring occasionally. Preheat the oven to 200°C static or 180°C fan. Remove the pits from the olives and cut them in half. Cut the cheese. Cut the bread in half widthwise and place it on the oven tray lined with parchment paper. Drizzle the 2 parts generously with extra virgin olive oil. In one of the two parts (the lower part of the bread) spread half of the tomato sauce with a spoon). Make a layer of cheese, spread the olives over the cheese, sprinkle with pepper and complete with the tomato sauce you have left. Bake the bread in a preheated oven at 200°C static or 180°C fan for 12 – 15 minutes, until the cheese is completely melted. Remove the topped bread from the oven and rejoin the two parts. Cover the loaf with parchment paper and a tea towel and let it cool for 5-7 minutes. Cut the seasoned bread into portions and serve.
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