Tag: Puccia

La Puccia di Baggio (which is not the Apulian one) – Italian Cuisine

Not to be confused with the Apulian one, the Puccia di Baggio was born from a mistake. A mistake that came so well that Mary and Vito decided to protect it with a trademark

Let's clarify one thing right away: Puccia di Baggio is not the Apulian one. It is a completely different thing, born of a mistake, of course, but from that moment on it became a certainty, at least for the inhabitants of the neighborhood. So much so that in a short time the Pucceria of Mary and Vito has also decided to register the trademark, just to prevent others from making the same mistake by chance!

What is Apulian puccia

Let's do a very brief review first: the puccia we all know is that typical Apulian bread, in particular from Salento and Lecce, with a dough based on flour, brewer's yeast, water, oil and salt, crushed and cooked in a wood oven. It is a swollen loaf without crumbs, perfect to be seasoned in various ways. It is eaten especially in summer, ideal to take to the beach (for those who want to stay lighter of course), stuffed with seasonal vegetables such as tomatoes, salad, peppers, aubergines or courgettes. But it can also be found with cured meats, cheeses, meat and fish. Here, now forget the Apulian puccia and go to Baggio, where at Mary and Vito's Pucceria you will find something else entirely.

The Puccia of Baggio

Mary and Vito are originally from Puglia and Sicily. About ten years ago, while they were preparing the classic Apulian puccia in their Baggio oven, they made a mistake, namely theadding milk. The result was an extremely soft loaf, which amazed them first of all; so they decided not to throw it away, but rather, to perfect it up to the exquisite product you find today. A large round loaf of bread, prepared with hard and soft wheat flour and above all the addition of milk, in fact, well cooked on stone on the outside and with a truly surprising softness on the inside. So good that they felt they had to protect her with a brand name, in order to protect their creation as brilliant as it is casual. So, for all those who complain that in Milan there is no good bread, which does not last more than a day, and so on, now there are no more excuses, because another characteristic of Puccia di Baggio is precisely the its durability.
It is present in various ways: straight, with oil, salt and oregano, or, only on Saturday, stuffed, when Mary and Vito indulge themselves in a thousand always different tastes.

The journey of Puccione

But over time their creativity has not stopped. Given the success of the puccia, they invented the journey of Puccione. This is the meeting between their Puccia and other ingredients: "The traveling puccione loves to eat at all hours. Where the conquest already arrives and a local ingredient is made! . So, they started preparing their puccia with various products from all over Italy, also according to different needs and personal tastes. «If you want the puccione with your favorite ingredient or reminiscent of a typical regional dish, tell us! We will prepare it for you! .

At Pucceria there are also many other baked goods to try, especially those in version gluten free. After much study, in fact, they have developed a recipe with swallowed wheat starch, which is the basis for the entire production. In short, now you really have countless reasons to go to that wonderful district of old Milan that is in Baggio.

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Puccia meatballs: the Apulian sandwich with meatballs – Italian Cuisine

Apulian sandwich with Apulian meatballs: two traditional classics meet in a new fast food format in Milan. Here is the recipe!

Puccia is a typical bread from Salento, an area of Puglia. It is a classic street food made with pizza dough cooked in a wood oven and used to prepare sandwiches, then stuffed with local products.

It is an art, and from Puglia it arrived in Milan thanks to Puccia & Pasta, a new format that combines prices and speed of fast food with recognized local specialties such as the capocollo of Martina Franca (Slow Food – IGT), the caciocavallo Silano Dop, the Prosciutto di Faeto (recognized PAT traditional Italian agri-food products), the Stracciatella of Putignano the rare Podolica cow meat, Slow Food presidium. To make it better, they use mother yeast, type 1 flours (nutritionally more balanced: less refined, with more bran and wheat germ that make it digestible; moreover, dietary fiber helps to maintain good intestinal function and modulates the glycemic impact while taking food) and wait for a long leavening.

The puccia with meatballs

The puccia with meatballs brings in a sandwich a classic Apulian recipe, that of meatballs with sauce. Made of chopped pulp of minced beef, eggs, stale Apulian bread soaked in milk and grated canestrato cheese from Foggia. These are the simple ingredients of the Apulian meatballs, to keep them light you can avoid frying them and cook them directly on a very slow fire in a simple tomato sauce. Here is the recipe.

Ingredients for 4 people

400 g of minced beef meat
2 eggs
4 spoons of canestrato cheese (or pecorino)
1 clove of minced garlic
1 glass of warm milk
150 g of stale rustic bread
salt and pepper
chopped parsley

For the sauce
1 liter of tomato sauce
1 onion, finely chopped
1 clove of garlic
salt and pepper
basil
Apulian extra virgin olive oil

Method

Soak dry bread in warm milk. Wring it out and mix it with the eggs, cheese, meat and crushed garlic. Season with salt and pepper, form the meatballs about 4 cm in diameter and leave to rest for half an hour.
In the meantime, in a large pan, sauté with garlic and onion and cook until it becomes transparent. Add the sauce and cook over low heat for half an hour.

Puccia Salentina, how to prepare it in a simple way – Italian Cuisine

Let's discover together the very few ingredients and all the necessary steps to prepare this typical recipe halfway between a bread and a pizza

If you are passionate about street food traditional you cannot not know the puccia salentina, the typical panpizza of Salento, without breadcrumbs and perfect to be filled with different specialties typical of Puglia Southern: mozzarella cheese (or burrata) and tomatoes, horse stew, meatballs, turnip tops, dried tomatoes and traditional cold cuts and cheeses from this part of Italy.

But how is puccia salentina made? Let's find out the very few ingredients and all the steps necessary to prepare it easily, starting dall'impasto.

The Puccia Salentina recipe

Ingredients

1 kg of flour 00
7.5 g of brewer's yeast
500 ml of warm water
extra virgin olive oil
salt

Method

Start by placing the well sifted flour inside a fairly large container. Knead the dough by hand, gradually adding the extra virgin olive oil. Continue at this point to knead the dough by adding the warm water and the yeast to obtain a homogeneous mixture. Only then add the salt and knead until the dough is smooth and free of lumps. At this point, brush the container with the pasta with a little oil and cover with a cloth. Let the puccia rise for at least 4 hours.

You are ready now to roll out the dough. Divide the dough into small pieces of about 100 g and spread them on a floured surface. Now cook the puccia disks in the oven for about 20/25 minutes at a temperature of 220 ° C. Take the puccia out of the oven and let it cool, cut it in half and fill it with your favorite ingredients.

Useful tips

Although the preparation of puccia is enough simple, there are little ones advice that can help you churn out a well-leavened puccia, cooked to the right point, Crisp and soft at the same time. It may seem trivial but, for example, sift the flour helps to form a homogeneous and lump-free compound, as well as the use of theextra virgin olive oil allows to confer softness and compactness dough. When you divide the pasta of the puccia into blocks, try to do it so that they have the same weight and – finally – cook them as soon as they are spread with a brush of oil for gild the surface. You can keep the puccia up to a maximum of 48 hours, keeping it covered with a cloth in a cool place.

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