Pane cunzato

Name: Pane cunzato
Prep time: 7 min
Cook time: 3 min
Total time: 10 min
Yield: 2
Cuisine: Sicilian
Ingredients: 4 tbsp Romano Sicilia PGI EVOO; 6 Testa salted anchovy fillets in EVOO; 6 Rosso di Sicilia sun-dried tomatoes in oil, sliced; 1 small crusty loaf, ideally a sesame loaf, or 4 thick slices of sourdough; 1 ripe tomato, sliced; 80 g pecorino or primo sale, thinly sliced; 1 tsp dried oregano; Black pepper

Starter
10 minutes
Prep 7 min
Cook 3 min
Serves 2

Pane cunzato: sesame bread filled with tomato, anchovies, sun-dried tomatoes and cheese, cut into quarters on a wooden board

Sicily's "seasoned bread": warm crusty bread loaded with anchovies, tomatoes, cheese, oregano and plenty of good olive oil.

From Zagara

4 tbsp Romano Sicilia PGI EVOO
6 Testa salted anchovy fillets in EVOO
6 Rosso di Sicilia sun-dried tomatoes in oil, sliced

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From your pantry

1 small crusty loaf, ideally a sesame loaf, or 4 thick slices of sourdough
1 ripe tomato, sliced
80 g pecorino or primo sale, thinly sliced
1 tsp dried oregano
Black pepper

Method

Warm the loaf in a 180°C oven for 3 minutes, then split it in half horizontally.
Drizzle both cut sides generously with the EVOO.
Layer the fresh tomato, sun-dried tomatoes, cheese and anchovy fillets on the bottom half.
Season with oregano and pepper. The anchovies bring all the salt it needs.
Close the loaf, press down gently and cut into wedges.

Allergens in the pantry ingredients: gluten, milk; sesame with a sesame loaf.

Each Zagara product lists its allergens on its label.