Ingredients with Measurements:
- 1 large loaf of Italian bread
- 3-4 ripe tomatoes, sliced
- 1/2 red onion, thinly sliced
- 1/4 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1/4 cup fresh basil leaves
- Salt and pepper to taste
- 1/2 cup grated Pecorino Romano cheese
Special equipment needed:
- None
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Cut the loaf of bread in half lengthwise and place it on a baking sheet.
3. Drizzle the bread with olive oil and red wine vinegar.
4. Layer the sliced tomatoes and red onion on top of the bread.
5. Sprinkle salt and pepper over the top.
6. Bake the bread in the oven for 10-15 minutes, or until the bread is crispy and the tomatoes are slightly roasted.
7. Remove the bread from the oven and sprinkle the grated Pecorino Romano cheese over the top.
8. Garnish with fresh basil leaves.
9. Cut the bread into slices and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-15 minutes
Temperature:
- Preheat oven to 350°F.
Serving size:
- Serves 4-6 people.
Nutritional information:
- Calories: 300
- Fat: 15g
- Carbohydrates: 30g
- Protein: 10g
Substitutions for ingredients:
- You can substitute the Pecorino Romano cheese with Parmesan cheese.
Variations:
- You can add sliced black olives or capers to the bread before baking.
Tips and tricks:
- Make sure to use ripe tomatoes for the best flavor.
- You can also grill the bread instead of baking it in the oven for a smoky flavor.
Storage instructions:
- Store any leftover Pani Cunzatu in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the bread in a preheated 350°F oven for 5-10 minutes, or until heated through.
Presentation ideas:
- Serve the Pani Cunzatu on a large platter for a rustic look.
Garnishes:
- Garnish with fresh basil leaves.
Pairings:
- Serve with a glass of red wine.
Suggested side dishes:
- Serve with a simple green salad.
Troubleshooting advice:
- If the bread is too soft, try toasting it before adding the toppings.
Food safety advice:
- Make sure to wash the tomatoes and basil leaves before using.
Food history:
- Pani Cunzatu is a traditional Sicilian dish that dates back to the 19th century.
Flavor profiles:
- The Pani Cunzatu has a savory and slightly tangy flavor from the tomatoes and red wine vinegar.
Serving suggestions:
- Serve the Pani Cunzatu as an appetizer or as a light lunch.
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Region: Sicilian