Home » Sandwich with buffalo mozzarella Dop Sicilian style

Sandwich with buffalo mozzarella Dop Sicilian style

With sun-dried tomatoes, olives, chicory, capers and pistachio

by Ada Parisi
5 min read
Pane cunzato con mozzarella, cicoria e pomodori secchi

Today an exceptional sandwich with buffalo mozzarella from Campania PDO Sicilian style, because it is the result of a happy marriage between this excellence of Campania and the most typical ingredients of my Sicily. As you can see from the VIDEO RECIPE on my YouTube channel is really greedy and simple to make. Is, at the cut, it is also tricolor like the Italian flag.

The idea behind this sandwich with buffalo mozzarella Dop Sicilian style is that of the famous SICILIAN CUNZATO BREAD: or a fragrant loaf of durum wheat semolina stuffed with anchovies, tomatoes, Primo sale. And the SANDWICH TO THE UNFORTUNATE MESSINESE, a variant with pickles, sent, olives and anchovies. Sandwiches are a quick alternative and above all simple to prepare both for lunch and for a trip to the sea or in the mountains. And these are so rich that they definitely represent a complete meal.

I have decided toi use many typical ingredients of Sicily: capers of Pantelleria Igp, the Nubia red garlic, the pistachio veder di Bronte Dop. And again the black olives, dried tomatoes, the anchovies, and chicory sautéed in a pan (or even better mixed field herbs). And of course the buffalo mozzarella from Campania Dop, instead of a typical Sicilian cheese such as caciocavallo ragusano Dop, Their tumors Il primo Charlie. Mozzarella, with its flavor and its fat softness, Enhances the taste of this sandwich.

Recipes with buffalo mozzarella Dop

I made this delicious sandwich specifically for the consortium of buffalo mozzarella D.O.P. and, if you love this fresh cheese which is the third Italian D.O.P cheese. most exported in the world, Try also the delicious PUNTARELLE SALAD AND BUFFALO MOZZARELLA, the BUFFALO MOZZARELLA CUTLETS FROM CAMPANIA, the NEAPOLITAN EGGPLANT PARMIGIANA. And still, the CAPRESE OF MOZZARELLA WITH PESTO, the EGGPLANT ROLLS CAPRESE STYLE, the PUFF PASTRY CHERRY TOMATOES AND BUFFALO MOZZARELLA or the one with GRILLED VEGETABLES AND MOZZARELLA and finally the FRIED SARDINES STUFFED WITH MOZZARELLA D.O.P.. And now I wish you good day!

Pane cunzato con mozzarella, cicoria e pomodori secchi

SICILIAN BUFFALO MOZZARELLA SANDWICH

Portions: 2 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 3 voted )

Ingredients

2 rolls of semolina re-milled with sesame

a Buffalo mozzarella from 250 grams

Sun-dried tomatoes

anchovies in salt or in oil

a bunch of chicory or wild herbs

extra virgin olive oil

salt and pepper

capers from Pantelleria IGP

Nubia red garlic clove

a small piece of chili pepper

black olives

Green pistachio by Bronte Dop

 

Procedure


Cunzato bread with mozzarella, chicory and sun-dried tomatoes

First of all, clean the chicory by removing the stems and the hardest parts, then boil it in plenty of lightly salted water. Heat a little extra virgin olive oil in a pan: add the crushed garlic clove and chilli pepper. When garlic is golden, Remove it and add the chicory. Review it for a few minutes, possibly adjusting salt.

Heat the bread in the oven, so that the crust becomes crispy. Divide it in half and season both parts with extra virgin olive oil. Obtain from buffalo mozzarella from Campania D.O.P. two slices of equal size, fairly thick. Chop olives and capers coarsely.

Put on a slice of bread the chicory, Arrange a slice of buffalo mozzarella. Spread some anchovies in oil or salt over the mozzarella (In this case first you have to wash them thoroughly and then grease them with a drizzle of extra virgin olive oil).

Add the sun-dried tomatoes in oil, then a tablespoon of chopped olives and capers. Finally distribute the green pistachio of Bronte D.O.P. on the sandwich and close with the second slice of bread. Press well and let the sandwich rest for at least 30 minutes, so that the bread absorbs the oil and the flavors blend perfectly. Bon appétit!

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