Cut the puccia into two parts. Bake it in a preheated oven for 3/5” at 250 C°. Remove from the oven and lay the previously sautéed turnips and stuff with sautéed crumbled sausage and sautéed cardoncelli mushrooms.

Lay the burratina on top and season with extra virgin olive oil, slivered almonds and small pieces of peperone crusco. Cut into 2 pieces or serve whole. Enjoy!