Puccia with burrata and zucchini flowers

Name: Puccia with burrata and zucchini flowers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Zucchini 2; Burrata cheese small 4; Puccia salentina 4; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Basil to taste; Zucchini flowers 12; Type 00 flour 1 cup; Water cold ¾ cup; Fine salt to taste; Peanut seed oil to taste

it es fr de br

920

Calories per serving

Vegetarian

Energy Kcal 920
Carbohydrates g 68.4
of which sugars g 4.9
Protein g 23.7
Fats g 61.3
of which saturated fat g 21.54
Fiber g 4.2
Cholesterol mg 70
Sodium mg 859

Difficulty: Easy
Prep time: 15 min
Cook time: 10 min
Serving: 4
Cost: Average

PRESENTATION

If you are craving a puccia sandwich that just screams summer, you've got to try this recipe straight from Puglia. Picture this: hanging out with friends, each bite more delicious than the last. Really good stuff. The puccia bread—super popular in southern Italy—is kind of the rockstar of Italian street food. It's light and chewy, tender but strong enough to handle all those yummy fillings. Adding creamy burrata cheese gives it a moist and rich touch that really really shines. Plus, those zucchini flowers? Lightly battered and fried to be crispy and a bit golden. Seriously good.

And the taste? Each bite bursts with the flavor of a Mediterranean summer. While some might toss in prosciutto crudo or cime di rapa, keeping it simple with burrata and zucchini flowers keeps it super fresh—just like you'd find in Puglia's bright markets.

In Salento and other areas, you often find puccia stuffed with olives or local produce. Pretty much. That's the beauty of it. This dish is all about what’s fresh, letting those sweet summer veggies and cheese really shine. Enjoying a traditional Italian sandwich like this is a true taste of Puglian life: messy, fun, and absolutely best when shared with others. Each bite gives you that burst of tangy cheese, a touch of salty bread, and the earthy, almost delicate flavor of the flowers. And look, Southern Italians love this street food for its simplicity and filling nature. It's packed with Mediterranean flavors.

The laid-back vibe and focus on genuine taste make Puglian cuisine stand out in authentic Italian recipes. Trying different versions—like the olive-studded puccia or those with greens—offers a great excuse to dive deeper into the street food scene. You know, just how much flavor a simple sandwich can hold. Whether you're into classic or adventurous fillings, there's a puccia for everyone to enjoy, capturing the heart of Puglia’s rich culinary tradition. And the sauce? Fantastic.

INGREDIENTS

920

Calories per serving

Zucchini 2

Burrata cheese 4 - small

Puccia salentina 4

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

Basil to taste

for the Fried Zucchini Flowers: Zucchini flowers 12; Type 00 flour 1 cup (115 g); Water ¾ cup (170 g) - cold; Fine salt to taste; Peanut seed oil to taste

Preparation

How to prepare Puccia with burrata and zucchini flowers

To make the puccia, first wash and dry the zucchini, then cut them in half and slice them into slices a few millimeters thick 1. Season them with oil 2 and salt and mix. Heat a grill and when it is hot, place the zucchini 3.

Grill them for 2-3 minutes on each side 4 and set them aside. Now clean the zucchini flowers: after brushing them with a kitchen brush to remove any residues, remove the bud and internal pistils, then cut them in half 5. Prepare the batter: pour the flour and water into a bowl 6, mix to combine.

Salt the batter 7 and meanwhile heat the oil for frying. Bring the seed oil to 338-356°F (check the temperature with a kitchen thermometer), then dip a few flowers at a time into the batter 8 to coat them irregularly. Then, dip them into the oil 9 and fry them until they are crispy and slightly golden. It will take about a minute.