Pane Cunzato
By Paola
The memory of Pane Cunzato is linked to summer and more precisely to when, taking advantage of a beautiful day, we went by boat to Isola Lunga, the largest island in the Stagnone di Marsala. Having improvised the trip and not having prepared anything to eat, we decided to make some nice pane cunzato. Everyone had their own task: some picked basil, others sliced tomatoes, caciocavallo cheese or olives. It was a sort of assembly line. My job was to gather a handful of salt from the mountain of salt that towered majestically over the pink-tinged salt pans. This pinch of salt and the magic of the place made that pane cunzato unique.
ingredients
1 mafalda (traditional Sicilian bread)
1 tomato
Caciocavallo cheese to taste
Black olives to taste
Anchovies to taste
Basil to taste
Extra virgin olive oil to taste
preparation
Cut the mafalda in half and remove the excess crumb. Make cuts in the remaining crumb and pour a drizzle of oil over it so that it is easily absorbed. Now season the mafalda on one side, adding the chopped anchovies, basil, sliced tomato, pitted olives and caciocavallo cheese, previously cut into thin slices. Finally, place the other side of the mafalda on top, press gently and leave to marinate.
Pair with a glass of Finimondo!
ingredients
1 mafalda (traditional Sicilian bread)
1 tomato
Caciocavallo cheese to taste
Black olives to taste
Anchovies to taste
Basil to taste
Extra virgin olive oil to taste
preparation
Cut the mafalda in half and remove the excess crumb. Make cuts in the remaining crumb and pour a drizzle of oil over it so that it is easily absorbed. Now season the mafalda on one side, adding the chopped anchovies, basil, sliced tomato, pitted olives and caciocavallo cheese, previously cut into thin slices. Finally, place the other side of the mafalda on top, press gently and leave to marinate.
Pair with a glass of Finimondo!
