Puccia from Salento

Salento puccia is an amazing sandwich made of pizza dough, whose "invention" is all in all recent. In Puglia, especially in Salento, puccia is often the perfect substitute for a dinner, and is capable of transforming an anonymous evening into a real party, fun, tasty and also cheap! It can be bought already made, it is "revived" in the oven in a few moments, and it is filled according to taste and imagination. The ideal, to enjoy it just as they do in those parts, is to stuff it with local ingredients, such as Apulian cold cuts, Apulian dairy products and delicious local vegetables from those areas.

Ingredients

  • bread rolls a pack of sandwiches like Puccia Leccese
  • sundried tomatoes
  • onions 300 grams dried
  • cheese a few cubes of first salt cheese
  • lettuce a few lettuce leaves
  • cured pork meat from the neck some slices of Capocollo di Martina Franca

Start shopping

Capers from Salento in sea salt 75gr

Capers from Salento in sea salt 75gr

Paparina (wild vegetable) from Salento

Paparina (wild vegetable) from Salento

Box Recipe of the Salento Puccia

Box Recipe of the Salento Puccia

Chili peppers from Salento

Chili peppers from Salento

Capocollo from Martina Franca

Capocollo from Martina Franca

Favololio, extra virgin olive oil from Favolosa 500ml

Favololio, extra virgin olive oil from Favolosa 500ml

Termite olives from Bitetto

Termite olives from Bitetto

Gift box with typical products from Puglia

Gift box with typical products from Puglia

Information
10 minutes Total time
5 minutes Active time
Serves 2 persons
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Preparation

Heat the puccia in the oven at 200 degrees for a few minutes or on a hot covered plate. Cut it horizontally and then stuff it with Martina Franca capocollo, primo sale, dried tomatoes in oil, dried onions, lettuce.

Tips
The idea is one, but the variations are many. Organize a puccia party and stuff different pucce in many different ways. Then cut them in half and let the party begin!
Trivia
It seems that the puccia was accidentally invented in the late seventies by a baker who crushed and cooked some "balls" of leftover dough. A brilliant idea!

Step by step

**Click on the photos to access full step by step!

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