Sicilian cheese and Pani Cunzatu (bread with basil and tomato)

Serves 4 people
Cooking time: 15 minutes

Ingredients

  • 4 rolls of ciabattina bread
  • 2 Tbsp olive oil
  • 1 clove garlic
  • 4 anchovy fillets
  • 2 tomatoes
  • 2 sprigs fresh basil
  • 1 twig fresh oregano
  • 250 g pecorino cheese
Wine suggestion: Nero d’Avola

A spice-filled wine that goes down well with the full flavours of, for example, Pecorino cheese and basil.

Preparation

Heat the olive oil with garlic. Sprinkle this over sliced ciabattina.

On this, lay slices of tomato, anchovies, basil, some finely chopped fresh oregano and some freshly grated pecorino cheese.

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Monastrell Organic
Shiraz Grenache Viognier
Nero d’Avola
Cava

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