Plain primo sale is a fresh, sliceable cheese for the tomato-and-anchovy filling of pane cunzato.
Choose the plain version for the bread filling.
Primo sale has a fresh, gently salted character. A compact, sliceable piece lets you spread the cheese evenly through the loaf. Plain cheese keeps the filling distinct from versions flavored with pepper, chili, olives or other additions.
Weigh the cheese before slicing. Cut thin pieces with a clean knife and keep them chilled with the other prepared filling ingredients until assembly. Add them with the tomato slices, then finish assembling and warming the loaf as directed.
Use 150 g primo sale, thinly sliced, with the tomatoes and drained anchovy fillets. Arrange the slices through the bread rather than stacking the whole portion in its center.
Thin slices sit beside the tomatoes while the anchovy pieces supply their separate seasoning. Keep the cheese portion at 150 g for the base loaf and follow the bread recipe’s brief oven finish.
Look for primo sale or primosale and read the milk and ingredient information on the label. Choose a plain fresh product firm enough to slice, rather than a seasoned variety or an aged grating cheese. No particular producer is required.
Return the remaining cheese to its packaging or a suitable covered container and refrigerate according to the product label. Use a clean knife to remove the measured portion; follow the pack’s instructions after opening.
Cut it into thin slices for the filling. An aged cheese intended for grating has a different texture and is not this fresh ingredient.
Choose plain primo sale for this filling. Flavored versions bring additional ingredients; the bread already has its own measured seasoning.
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