Stuffed Salentina Puccia: Recipe with Turnip Greens, Burrata, and Sun-Dried Tomatoes

The Recipe

1. Preparing the Turnip Greens
Start by carefully washing the turnip greens, selecting only the florets and the most tender leaves. Blanch them in lightly salted water for about 3-4 minutes, just long enough to soften them without letting them lose their bright green color. Drain them and squeeze them lightly.

2. Sautéing in the Pan
In a non-stick pan, pour a generous drizzle of extra virgin olive oil. Add the peeled clove of garlic (whole or chopped, if you prefer a more intense flavor) and the chili pepper. Let it sizzle gently to flavor the oil, then plunge the turnip greens in. Sauté everything over a lively flame for 5 minutes. Taste and adjust the salt. Remove the garlic and set aside.

3. Preparing the Bread
Take your Alimenta Puccia alla Salentina. Cut it in half horizontally with a serrated knife. To achieve the classic “crunchy” effect of Apulian street food, toast it. You can use a small oven at 200°C (392°F) for 4-5 minutes, or place it on a very hot griddle or pan, cut-side down, until it is golden and fragrant.

4. Assembling the Stuffed Puccia
Now comes the most fun part: the assembly!

Place the sautéed turnip greens evenly on the warm and crispy base of the Puccia.

Above the warm vegetables, tear the burrata with your hands. The heat from the turnip greens will make it slightly melt, creating a deliciously creamy texture.

Complete the creation by distributing the sun-dried tomatoes cut into strips or pieces. If you like, you can add a drizzle of raw oil and a grind of black pepper.

5. The Final Touch
Close the Puccia pressing lightly with the palm of your hand to blend the flavors inside. Enjoy your Alimenta Puccia alla Salentina nice and hot, possibly accompanied by a good craft beer or a glass of white wine from the South.

The Chef’s Tips: Suggestions and Variations

Want to customize your Puccia or make its preparation even more flawless? Here are a few tips for a result worthy of a true street food master:

• Pay attention to moisture: to prevent the Puccia’s crumb from getting too wet and losing its crispiness, remember to drain very well both the burrata (removing excess whey) and the sun-dried tomatoes before adding them to the sandwich.
• The extra savory touch: if you love bold flavors, melt an anchovy fillet in oil in the pan together with the garlic and chili pepper, before sautéing the turnip greens. It pairs perfectly with the rest of the ingredients!
• The “carnivore” variant: want to transform this vegetarian recipe into an even richer meal? Add slices of lightly seared Capocollo di Martina Franca to the stuffing, or some crumbled sausage sautéed in a pan.
• Ideas for Meal Prep: if you are short on time during your lunch break, you can blanch and sauté the turnip greens the night before. Store them in the refrigerator in an airtight container: when it’s time to eat, just warm up the Alimenta Puccia alla Salentina, assemble your sandwich, and enjoy it in an instant.
• Burrata Alternative: if you don’t have burrata available, you can substitute it with fresh stracciatella or, for a more rustic flavor version, with shavings of caciocavallo or spicy provolone.

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