Puccia bread chips

This elegant, easy bread chips recipe by Matteo Metullio showcases two celebrated Italian ingredients: the fragrant, straw-coloured Malga butter produced in mountain dairies and PGI-protected Tyrolean speck, a cured and smoked variation on traditional Italian speck with a distinctive juniper flavour. If you can't source puccia bread a loaf of olive ciabatta would make a worthy substitute.

First published in 2016

Ingredients

Metric

Imperial

  • puccia bread, 1 loaf (with olives)
  • 8 slices of Tyrolean speck
  • 100g of butter, preferably Malga butter
  • 1 handful of parsley leaves

Equipment

  • Piping bag and nozzle

Method

1
Ahead of cooking, place the loaf of puccia bread into the freezer and leave for 20 minutes, or until semi-frozen
  • puccia bread, 1 loaf (with olives)
2
Preheat the oven to 180°C/gas mark 4
3
Using a very sharp knife, cut 8 very thin slices of the loaf and arrange across a baking tray. Place in the oven and bake for 2 minutes
4
Remove the bread slices from the oven and leave to rest until crisp
5
Meanwhile, gently soften the butter and whip until smooth. Transfer to a piping bag and set aside, keeping at room temperature until required
  • 100g of butter, preferably Malga butter
6
To serve, pipe a few drops of softened butter across each slice of bread and top with a slice of speck. Garnish with a few sprigs of parsley and serve immediately
  • 8 slices of Tyrolean speck
  • 1 handful of parsley leaves
First published in 2016

From his hometown of Trieste to the rugged mountains of South Tyrol, Matteo Metullio uses the best produce Italy has to offer and draws on international influences to create truly special cuisine.

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