Puccia with cured ham, burrata and rapini
Craving a delicious and wholesome sandwich? Our **puccia recipe** with prosciutto, burrata, and rapini is the answer! Prepare an unforgettable **Italian sandwich** in just 75 minutes, from the fragrant **homemade puccia** to the explosion of flavors in the filling. Discover how to make this delight, perfect for a quick lunch that embraces the Mediterranean diet.
Dietary Information
Servings:
- 1
To prepare the puccia with cured ham, burrata and rapini, start with the dough: pour the semolina into the bowl of a planetary mixer, then add the sifted flour 1, the cold water 2 and the dehydrated yeast 3.
- 2
Hook the leaf 4 and turn on at low speed. After 2-3 minutes, add the salt 5 and the oil 6, keeping the planetary mixer running.
- 3
When the dough comes away from the sides of the bowl 7, transfer it to the surface and continue to work it with your hands until you obtain a smooth and homogeneous dough 8. Put it back in the bowl, cover with plastic wrap (or with a cloth) and let it rest at room temperature for about ten minutes 9.
- 4
After this time, divide the dough into 4 equal parts, weighing about 100-110 g each 10. Form balls by folding the edges towards the center 11 and sealing the closure 12.
- 5
Round the balls on the work surface 13, then place them in a proofing box sprinkled with semolina 14, close with the lid 15 and let it rest for about 30 minutes.
- 6
In the meantime, take care of the rapini: separate the leaves from the stems 16, then wash them and drain them well. Finely chop the garlic 17 and cut the chili pepper into rounds 18.
- 7
In a pan, flavor a drizzle of oil with the garlic and chili pepper 19, then add the rapini 20 and salt. Let the rapini wilt over medium heat for a few minutes, blending with a little water if necessary 21. Set aside.
- 8
After the resting time of the dough, transfer the dough balls to the work surface sprinkled with semolina 22 and flatten them slightly with the palm of your hand 23, then gently roll them out with a rolling pin without applying too much pressure 24.
- 9
You will have to form a disc of 15 cm in diameter, 2-3 mm thick 25. Place the disc on the peel 26 and let it slide onto the refractory stone, which you will have previously heated in a static oven at 250°. Cook for 6-7 minutes, then remove from the oven and let it cool down 27.
- 10
You are ready to assemble your sandwich: cut the puccias in half with a serrated knife 28, then stuff each one with 90 g of Tuscan cured ham DOP 29 and a few sprigs of rapini 30.
- 11
Complete with the burrata broken into pieces with your hands 31. Close with the other half of the sandwich 32 and enjoy your puccia with cured ham, burrata and rapini 33!
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