Bhutanese-inspired Puccia Pugliese

Ingredients

In this Bhutanese adaptation of Puccia Pugliese, we incorporate Bhutanese spices and ingredients to infuse the dish with the flavors of Bhutan. The traditional Italian bread remains the same, but the fillings are modified to include Bhutanese-inspired options such as yak cheese, spicy chutneys, and locally sourced vegetables. We alse have the original recipe for Puccia Pugliese, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 10g (2 tsp) salt 10g (2 tsp) salt
• 300ml (1 ¼ cups) warm water 300ml (1 ¼ cups) warm water
• 2 tbsp olive oil 2 tbsp olive oil
• Bhutanese red chili flakes, to taste Bhutanese red chili flakes, to taste
• Sichuan pepper, to taste Sichuan pepper, to taste
• Yak cheese, sliced Yak cheese, sliced
• Bhutanese spicy chutney Bhutanese spicy chutney
• Locally sourced vegetables (such as radishes, cucumbers, and lettuce) Locally sourced vegetables (such as radishes, cucumbers, and lettuce)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 10g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, and salt. Gradually add warm water and olive oil, mixing until a dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic.
3. 3.
   Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
4. 4.
   Preheat the oven to 220°C (425°F).
5. 5.
   Punch down the dough and divide it into equal-sized portions. Shape each portion into a round ball and flatten it slightly.
6. 6.
   Sprinkle the flattened dough with Bhutanese red chili flakes and Sichuan pepper, adjusting the amount according to your desired level of spiciness.
7. 7.
   Place the dough rounds on a baking sheet and bake for 15-20 minutes, or until golden brown.
8. 8.
   Remove the bread from the oven and let it cool slightly.
9. 9.
   Slice each bread round in half and fill with sliced yak cheese, Bhutanese spicy chutney, and a variety of locally sourced vegetables.
10. 10.
    Serve the Bhutanese-inspired Puccia Pugliese warm and enjoy the unique fusion of flavors.

Treat your ingredients with care...

• Yak cheese — If yak cheese is not available, you can substitute it with a mild-flavored cheese like mozzarella or provolone.
• Bhutanese red chili flakes — Adjust the amount of chili flakes according to your spice preference. Start with a small amount and add more if desired.
• Sichuan pepper — Sichuan pepper adds a unique numbing sensation. If you can't find Sichuan pepper, you can substitute it with black pepper.

Tips & Tricks

• Experiment with different fillings such as Bhutanese pickles, marinated tofu, or grilled vegetables to add variety to your Puccia Pugliese.
• For a spicier version, add Bhutanese red chili paste to the filling.
• If you prefer a milder flavor, reduce the amount of Bhutanese red chili flakes and Sichuan pepper.
• Serve the Puccia Pugliese with a side of Bhutanese red rice for a complete meal.
• To make the bread ahead of time, you can freeze the baked rounds and reheat them in the oven before assembling the sandwiches.

Serving advice

Serve the Bhutanese-inspired Puccia Pugliese warm, allowing the flavors to meld together. It pairs well with a side of Bhutanese red rice or a fresh salad.

Presentation advice

To enhance the presentation, cut the Puccia Pugliese sandwiches in half diagonally and arrange them on a platter. Garnish with fresh herbs like cilantro or parsley for a pop of color.