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Bellissima Puccia Passion: BURGER PUCCIA!


Your burger will never taste the same after our Puccia Panini bun!

Burger Puccia - big enough to fill it with all your creativity!

Get inspired by Bellissima Puccia Passion and follow the Bellissima Puccia weekly recipes!

See HOW to make it a Burger Puccia Night!

Preheat the oven at 200/250 C depending on your appliances

  • Take 1 Puccia and let it breathe for a couple of mins

  • Cut the puccia in two sides

  • Place it on a tray

  • Warm it up for 5 mins for a fluff result or 8 mins for a more crunchy one burger bun

Fill your Puccia!

  • 50 gr of sliced buffalo mozzarella

  • 2 beef burger (or choose the one you like the most)

  • 3 fresh radicchio leaves

  • 1/2 slice of parma ham

  • Spreadable white aubergine sauce (1 full tablespoon = 15 gr)*

Prepare your Puccia Panini bread

Grill the burgers.

Take the two slices of Puccias from the oven and place them on a plate. Spread some aubergine sauce on both sides. Lay down the radicchio leaves on the bottom side of your Puccia. Add the burgers once cooked, the sliced ham and the buffalo mozzarella.

Eat it with two hands!!

Enjoy Bellissima Putty & Puccia Bun!

*Wanna make your homemade white aubergine sauce?

  • 1 Aubergine

  • 20gr extra virgin olive oil

  • 50 g Grana Padano DOP

  • 1 garlic clove

  • salt

  • pepper

First wash the aubergines thoroughly under running water. Be careful not to spoil the peel. Once washed, dry it well with paper towels or a clean tea towel, then remove the stalk and the green bracts. With a sharp knife, cut the aubergine into slices about 1/2 cm thick. Arrange the aubergines on a large plate and sprinkle the slices of fine salt. This will serve to eliminate the water of vegetation and consequently the bitterness of the aubergines. Let the aubergine slices rest in salt for at least 30 minutes.

At this point, wash the slices under running water and pat them dry with paper towels. Heat a plate (if you do not have a plate, a pan is better if not non-stick), cook the aubergines on each side for a few minutes. Be careful they don't have to burn.

When the aubergines are ready, arrange them on a large plate with high edges or a ceramic or glass tray. Season the aubergines with extra virgin olive oil to taste, the peeled and sliced ​​garlic clove, then sprinkle with fresh parsley. If necessary, add salt and pepper and leave to rest for at least 30 minutes covered with plastic wrap. After time, cut the aubergines into small pieces and add grated parmesan and mix everything.

Enjoy Bellissima Burger Puccia!

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