Pane
Pane Cunzato
Sicilian seasoned bread — the most honest snack in Sicily. Crusty bread rubbed with tomato, dressed with olive oil, anchovies and oregano.
10 min
Serves 4
Facile
Ingredients
- 1 loafcrusty Sicilian semolina bread
- 4ripe tomatoes
- 8 filletsquality anchovies in oil
- DriedSicilian oregano
- Generousextra virgin olive oil
- To tastesea salt flakes
- Optionalfresh basil, black olives
Method
1
Slice bread thickly and toast lightly on a griddle pan.
2
Cut tomatoes in half. Rub cut side firmly over warm bread.
3
Drizzle generously with the best olive oil you have.
4
Lay anchovies on top, sprinkle dried oregano and sea salt.
5
Eat immediately. This is not a dish that waits.
In Sydney?
Learn to make Pane Cunzato with Chef Gabriele
A recipe gets you most of the way there. The rest is in the hands — how the dough should feel, when to stop working it, what the pan should sound like. Chef Gabriele teaches the Sicilian bread classin Leichhardt, Sydney's Little Italy, in small groups where everyone cooks.