Pane cunzato

Pane cunzato

Open sandwich

By
From
Spring in Sicily
Photographer
Simon Griffiths

The original pane cunzato (which means ‘seasoned bread’) was made by taking bread still warm from the oven, drizzling on some virgin olive oil, then topping with slices of fresh tomato, some fresh oregano and a sprinkling of salt.

These versions are a house specialty at Bar Alfredo – a famous bar-gelateria in Salina. Alfredo and his son created them to get around the local regulation that only allows him to serve snacks with drinks, not full meals. The pane cunzato are like enormous open sandwiches and they make an amazing and satisfying lunch! I haven’t given any measurements because these are very individual sandwiches and you can use as many or as few of the suggested topping ingredients as you like. There are no set rules.

Pane

Ingredients

Quantity Ingredient
1 large piece focaccia, per person
virgin olive oil
small red chilli finely chopped
oregano leaves
sea salt

Eolian topping

Quantity Ingredient
ripe baby tomatoes, halved
capers and pitted olives
1 small spanish onion, thinly sliced
anchovy fillets in oil
fresh basil leaves

Misto topping

Quantity Ingredient
ripe tomatoes, thinly sliced
capers and pitted olives
grilled eggplant slices
dried tomatoes
fresh mozzarella balls, broken into small pieces
tuna in oil, drained

Salina topping

Quantity Ingredient
Pesto ai capperi e mandorle
ripe tomatoes, diced
grilled eggplant slices
cucunci
baked ricotta, grated
fresh mint leaves

Method

  1. Preheat your grill to medium–high. If the focaccia is very thick, split it in half horizontally. Spread the foccaccia with virgin olive oil then top with chopped chilli, oregano leaves and salt to taste. Place the foccaccia under the grill for a few minutes until it turns golden brown. Pile on the topping of your choice and eat straight away.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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