Puccia con cime di rapa, burrata, olio, aglio, peperoncino e pomodori secchi

Preparation

10 minutes

Difficulty

Easy

Type of recipe

Vegetarian

A journey through the flavors of Southern Italy, all in one bite! Warm puccia enhances the bold taste of sautéed turnip greens, the sweet contrast of sun-dried tomatoes, and the irresistible creaminess of burrata. A culinary experience not to be missed!

Discover the recipe

Puccia con cime di rapa, burrata, olio, aglio, peperoncino e pomodori secchi

Ingredients

1 Puccia alla Salentina Alimenta
100 g turnip tops
60 g burrata
2 sun-dried tomatoes
1 garlic cloves
1 chili pepper
Extra virgin olive oil (EVO)
Salt

Proceedings

1

Bake the Puccia in a 220°C (428°F) oven for about 2 minutes.

2

Sauté the turnip greens (previously boiled) with oil, salt, garlic, and chili pepper.

3

Cut the puccia in half and fill it with the sautéed turnip greens

4

Add sun-dried tomatoes and fresh burrata.

5

Finish with a drizzle of extra virgin olive oil and serve hot.

In this recipe

Puccia alla salentina

One bite and you fly in Salento: Puccia holds the aroma of wheat and the lightness of a dough that’s soft inside and delicately crispy outside. Perfect to fill with fresh and tasty ingredients, it turns every meal into a journey through the flavors of Puglia.

Scopri la puccia