Pane Cunzato
- North Shore Farms
- 2 hours ago
- 2 min read
This Sicilian "Fixed Bread"is a staple on appetizer boards, or tavuledda (little table). You can serve this loaded and toasted as is or serve with speck, prosciutto, mortadella, primo sale cheese, mozzarella or pretty much whatever you have on hand. Easy to make and is always a hit.
Servings vary. How to video and visual ingredient list below.
Ingredients
• 1 loaf North Shore Farms Artisan Bread, of your choice
• 1 portion Capuliatu Sicilianu (see note below):
• 1/2 cup sundried tomatoes, soaked, dried and minced, see tip below.
• extra virgin olive oil
• fresh rosemary or fresh oregano
• one pinch sea salt, to taste, if needed
• 3 heaping T grated parmigiano reggiano
• 4-8 oz speck or Prosciutto di Parma
Note: Capuliatu Sicilianu translates to "ground meat". While it doesn't utilize actual ground meat, in this context it refers to ground sundried tomatoes.
Directions
1. First, make the capuliatu Sicilianu. Combine minced sundried tomatoes, fresh minced rosemary or oregano, salt (if needed) and grated parmigiano reggiano; drizzle in enough extra virgin olive oil to combine, Set aside until ready to use.
2. Cut the bread in half but do not separate; slather with capuliatu sicilianu, close and toast in oven or air fryer until toasted. Slice and keep warm.
3. On a platter, arrange ruffles of speck or Prosciutto di Parma, slices of pane cunzato and mozzarella pearls if desired. Garnish.
Tip: To soak the sundried tomatoes: Place sundried tomato halves in a bowl. Boil water, once hot but not boiling, remove from heat and pour over sundried tomato halves to cover. Allow to soften for 3-5 minutes. Drain and pat dry.
