The temperatures in Austin have been sizzling! No rain in sight….how about a break from BBQ and the lake? Take take time to enjoy some authentic Italian flavors from the city of Taranto in Southern Italy….all are yours to be had on West 6th Street in downtown Austin! Casual summertime fun…enjoy!!
Luckys Puccias & Pizzeria http://www.luckyspuccias.com
Luckys serves up the only authentic wood fired Italian sandwiches known as the Puccia (Poo*chah). These are old Italian recipes that have been passed down for generations. The bread is baked for the Puccias (like a pizza crust but lighter) and the pizzas in the traditional fashion using a wood fired oven. Lucky learned ‘the way of the puccia’ in the city of Taranto in Southern Italy. His deep passion for food and authentic Italian flavors bring you your own little taste of Italy right here in downtown Austin. He starting out in a little trailer downtown, now having grown into this brick and mortar restaurant. There are several puccias to choose from. There’s the Arrostita with roast beef, mozzarella, arugula, tomato and walnut sauce….or the Paesana with tuna pate, mixed greens, tomato and shaved red onion. The Puccia Classica is made with smoked ham, fontina, mixed greens, tomato, onion and housemade chipotle mayo with a side of basil oil.
The Lucky Puccia is a favorite – here is the recipe courtesy of Luckys and the
Cooking Channel:
Ingredients
Puccia Bread:
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2 tablespoons extra-virgin olive oil, plus more for brushing
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1 1/2 teaspoons salt
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1 to 1 1/2 teaspoons yeast (depending on weather)
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3 1/4 cups all-purpose flour
Chipotle Aioli:
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1 small jar mayonnaise
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2 teaspoons chipotle powder
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1 tablespoon lime juice
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1 clove garlic, very finely chopped or 1 teaspoon granulated garlic
Basil Oil:
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2 tablespoons olive oil
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Chopped fresh basil
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12 slices prosciutto
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12 slices fresh mozzarella
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12 tomato slices
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4 large handfuls arugula
Directions
For the bread: Preheat the oven to 500 degrees F. Combine 1 1/2 cups water and the olive oil in a large bowl. Mix in the salt and yeast. Slowly add in the flour and mix until a dough ball forms. Divide the dough into 4 sections. Roll out into round balls, and then let rise, 30 minutes to 1 hour. Flatten the dough balls into round Puccia shapes, being careful not to flatten too much or it will not rise during baking. Drizzle a few drops of olive oil on top and spread with your fingertips. Put the breads on a baking sheet and bake until the bread puffs up and has nice coloring, about 10 minutes. For best results, use a wood-burning oven! For the chipotle aioli: Mix together the mayonnaise, chipotle powder, lime juice and garlic. For the basil oil: Mix together the olive and chopped basil to taste. Cut open all the buns. Spread chipotle aioli on the bottom of each, and then top with 3 slices of prosciutto, mozzarella and tomato. Finish with a handful of arugula. Spread the top buns with basil oil, and then close the sandwiches and serve.
Watch this video from the days when Lucky was still in his trailer…
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As always, local events and information are brought to you as a courtesy of Dorie Dillard, Coldwell Banker United Realtors®, your NW Austin Real Estate Consultant. Please watch for future Dorie picks for Austin dining experiences!
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