Pane cunzato
Tipico piatto della cucina siciliana, facile e veloce da preparare.
Ingredienti:un filone di pane casereccio da 500 g, 4 rossi pomodori maturi, 100 g anchovy fillets in oil, 150 grams of salt or first tuma cheese slices, extra virgin olive oil, oregano, salt and pepper.
Preparation: Halve the bread, the length and cut the bread with cuts not so deep. Sprinkle with salt, pepper and oregano and drizzle with a lot of oil. Arrange a layer of sliced \u200b\u200btomatoes and a formaggio.Distribuitevi over the chopped anchovy fillets and spread throughout a pinch of oregano. Recompose the bread, press them lightly, and serve.
Pairing with wine: Nero d'Avola Large Specimen layout and balanced ... our suggestion? Feudo Montoni!
Tipico piatto della cucina siciliana, facile e veloce da preparare.
Ingredienti:un filone di pane casereccio da 500 g, 4 rossi pomodori maturi, 100 g anchovy fillets in oil, 150 grams of salt or first tuma cheese slices, extra virgin olive oil, oregano, salt and pepper.
Preparation: Halve the bread, the length and cut the bread with cuts not so deep. Sprinkle with salt, pepper and oregano and drizzle with a lot of oil. Arrange a layer of sliced \u200b\u200btomatoes and a formaggio.Distribuitevi over the chopped anchovy fillets and spread throughout a pinch of oregano. Recompose the bread, press them lightly, and serve.
Pairing with wine: Nero d'Avola Large Specimen layout and balanced ... our suggestion? Feudo Montoni!
Nero d'Avola: aged 8 months in barrique and aged 4 months in bottle. · Color: Deep ruby \u200b\u200bred with light violet · Nose: complex with fruity and spicy notes in harmony. Taste: Soft, round, fruity, tannic.
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