📝 About This Recipe
Originating from the sun-drenched coastlines of Sicily, Pane Cunzatu—or 'seasoned bread'—was historically known as the 'bread of misfortune' because it was dressed with humble pantry staples when meat was a luxury. Today, it is a celebrated masterpiece of Mediterranean simplicity, featuring crusty durum wheat bread bursting with the umami of anchovies, the sweetness of vine-ripened tomatoes, and the creamy richness of Sicilian Primo Sale cheese. This rustic sandwich is a sensory journey to the Aeolian Islands, offering a perfect balance of salt, acid, and golden olive oil.
🥗 Ingredients
The Bread
- 1 large loaf Filone or Pagnotta (Sicilian Durum Wheat Bread) (approx. 500g, crusty and fresh)
The Seasoning
- 1/2 cup Extra Virgin Olive Oil (use high-quality, cold-pressed Sicilian oil)
- 2 tablespoons Dried Sicilian Oregano (on the branch if possible for better aroma)
- 1/2 teaspoon Sea Salt (to taste)
- 1/4 teaspoon Freshly Ground Black Pepper
The Toppings
- 400 grams Ripe Plum or Cherry Tomatoes (thinly sliced)
- 200 grams Primo Sale Cheese (or Pecorino Siciliano) (sliced into thin wedges)
- 8-10 pieces Salt-Cured Anchovy Fillets (rinsed and patted dry)
- 2 tablespoons Salted Capers from Salina or Pantelleria (rinsed and drained)
- 1/2 cup Pitted Black Olives (Nocellara del Belice) (coarsely chopped)
- 10-12 leaves Fresh Basil Leaves (torn by hand)
- 1 pinch Red Chili Flakes (optional, for heat)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). While the oven heats, slice the loaf of bread in half lengthwise to create a top and bottom 'lid'.
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2
Using your hands or a spoon, gently press down on the crumb (the soft inside) of both halves to create a slight indentation. This helps the oil and juices pool into the bread.
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3
Generously drizzle about 3 tablespoons of the extra virgin olive oil over the bottom half of the bread, ensuring it reaches the edges.
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4
Place both halves of the bread in the oven for 5-7 minutes. You want the exterior to be crisp and the interior to be warm and slightly toasted, but not hard.
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5
Remove the bread from the oven. Immediately rub the warm crumb with a pinch of salt and a heavy dusting of the dried oregano to release the herb's oils.
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6
Layer the sliced tomatoes over the bottom half of the bread. Press them down slightly so their juices start to mingle with the olive oil.
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7
Season the tomatoes lightly with salt and pepper. Remember that the anchovies and capers will add significant saltiness later.
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8
Arrange the slices of Primo Sale cheese evenly over the tomatoes. The residual heat from the bread should soften the cheese slightly without melting it completely.
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9
Break the anchovy fillets into smaller pieces and scatter them across the cheese, followed by the capers and chopped olives.
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10
Scatter the torn basil leaves over the top and add a pinch of chili flakes if you desire a little Sicilian heat.
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11
Drizzle the remaining olive oil over the entire assembly. This is the 'seasoning' that gives the dish its name, so don't be shy!
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12
Place the top half of the bread back onto the sandwich. Press down firmly with your palms to 'marry' the flavors together.
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13
Let the Pane Cunzatu rest for 2-3 minutes. This allows the bread to soak up the aromatic oils and tomato water.
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14
Slice into thick wedges or individual portions using a serrated knife and serve immediately while the bread is still warm and the crust is crunchy.
💡 Chef's Tips
Always use the highest quality olive oil you can find; since the bread isn't heavily cooked, the oil's flavor is prominent. If you cannot find Primo Sale cheese, a young Pecorino or even a firm, salted Ricotta Salata makes an excellent substitute. Do not over-toast the bread; it should remain flexible enough to press down without shattering the crust. For the most authentic flavor, rub a halved clove of garlic onto the warm bread before adding the oil. Always rinse salt-cured capers and anchovies thoroughly to control the salinity of the final dish.
🍽️ Serving Suggestions
Serve with a chilled glass of Sicilian white wine, such as a Grillo or an Etna Bianco. Pair with a side of marinated eggplant or roasted bell peppers for a full Sicilian antipasto spread. Enjoy as a rustic beach-side lunch or a picnic centerpiece—it actually travels quite well. A light salad of shaved fennel and citrus provides a refreshing crunch that cuts through the rich olive oil. Finish the meal with a simple espresso or a piece of candied citrus peel.