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PUCCIA “Zuccalà”
Piero Loglisci’s Recipe
Ingredients:
- mozzarella cheese fior di latte 200gr
- pumpkin cream 60 gr
- fresh cod fillet 150gr
- fresh chard 150gr
- pomegranate
- extra virgin olive oil
Process:
Cut the puccia (bread) in half and toast in preheated oven for a few minutes. Remove the puccia and spread pumpkin cream on the base. Cut mozzarella cheese fior di latte into slices, put it on pumpkin cream and then spread the boiled salt stir-fry chard. Add seared in a pan cod fillet with oil and cut it in 1 cm. Finally sprinkle some grains of pomegranate and season with extra virgin olive oil.
