Pani cunzatu, or seasoned bread, is a traditional Sicilian dish. To make the bread more delicious, only the most fortunate could afford to rub a slice of sardine onto it. Over the years, the recipe has evolved with the additions of more sophisticated ingredients. It is easy to make and we encourage you to follow the traditional recipe at home.
- A 1/2 kg homemade loaf
- 4 big ripe tomates diced
- 100g fillets of anchovy in oil
- 150g primo sale/tuma (typical fresh mozzarella) thinly sliced
- extra-virgin olive oil
- Salt and pepper
Divide the loaf in two and then make a small incision in the middle.
Spread oil on a flat surface and sprinkle with salt, pepper, and oregano. Sprinkle with chopped tomatoes and cheese. Spread some oregano on the anchovy fillets.
Then, gently flatten the bread and assemble it back together. Before serving, let the bread cool in the oven for about 5 minutes.
You can vary the recipe from one place to another. For example, in the Eolian islands recipe you will find capers, basil and garlic (optional), mozzarella, dried tomato, dried tomato, giant olives, white wine vinegar, and ciliegino tomatoes. This version uses bread as the base. It is then heated in the oven for a few minutes before being seasoned.