Apulia
Jumbo bread crostini with carrots, burrata cheese, Gran Biscotto and lampascioni
Welcome to Apulia, a land of culinary contrasts: every corner recounts a story of genuine flavours, from the stone ovens in Alta Murgia, to the burrata cheeses of Andria, the lampascioni made in the hills, and the excellent vegetables from Lecce and Bari.
Apulian bread
A thick slice of Apulian bread, toasted on both sides…
to enhance the sweet, delicate flavour of Gran Biscotto…
Lampascioni in oil
…and the deliberate aromatic complexity of Tassel Hyacinth bulbs in oil.
Abbinamenti e approfondimenti a cura dell'Università di Scienze Gastronomiche di Pollenzo
Recipe
Jumbo bread crostini with carrots, burrata cheese, Gran Biscotto and lampascioni
Ingredients:
- 1 slice of traditional Alta Murgia bread
- 70 g Gran Biscotto
- ½ Andria burrata
- 1 carrot
- thyme
- extra-virgin olive oil
- Lampascioni in oil (Tassel Hyacinth bulbs)
- salt and pepper
Instructions:
Peel the carrot and cut it into thin rounds. Cut the slice of bread in half, top with the carrots, then season with oil, salt, pepper and a few sprigs of thyme.
Cook at 200 ºC for 8 minutes. Take out of the oven, leave to cool, then add the burrata (well-drained), Gran Biscotto and Tassel Hyacinth bulbs. Garnish with a few sprigs of thyme and add a pinch of pepper.
Apulia
With its horizontal development, Apulia is one of the Italian regions with the most diversified foodscape: from Alta Murgia, where traditional stone ovens are still an integral part of the urban context, to the Andrian countryside, where historically most of the burrata is produced, the hilly areas, where spontaneous plants like Tassel Hyacinth bulbs have been harvested for centuries, and the vegetable gardens in the provinces of Lecce and Bari, with horticultural products par excellence, such as Tiggiano carrots and Acquaviva onions.
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