Puccia with Burrata di Andria PGI

Prepare the confit tomatoes. Place the well washed and dried tomatoes in a non-stick baking dish and season with salt, sugar, aromatic herbs and plenty of oil. Add the garlic cloves cut in half and bake in a ventilated oven at 100 ° C for about 1 hour, or until the tomatoes are wilted and their flavor is concentrated.

Prepare the pesto. In a cutter, combine the garlic without the skin and the internal germ together with the pine nuts and half of the required oil. Blend with an immersion mixer until you get a cream. At this point, add the previously washed and well buffered basil, a cube of ice, which will prevent the basil from oxidizing, and the remaining oil. Blend until the mixture is homogeneous, making sure that the basil is always below the level of the liquids, otherwise, if necessary, add more oil. At this point season with the Parmesan and pecorino and possibly season with salt.

Assemble the pucce. Cut the puccas in half, brush the two internal sides with a little oil and lightly toast them in a pan or on a cast iron plate.

As soon as the pucce are toasted and warm, spread the pesto on a puccia half, place some salad leaves, add the confit tomatoes and finally place on a burratina. Sprinkle the other half of the puccia with a little oil from the confit tomatoes and close your sandwich.