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.
Ingredients
- 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
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Puccia bread chips
