Cooking time: 10 min – Preparation time: 30 min – Serves: 4
Ingredients:
Corn flour: 300 g
Wheat flour: 150 g
Water: 22 cl
Fine salt: 4 pinches
Espelette pepper: 2 pinches
Olive oil: 1 tbsp
Slices of pork belly (ventrèche): 8 pieces
2 red bell peppers
2 red onions
1 red chili pepper
Ossau Iraty cheese: 40 g
Equipment:
Kamado Kokko L
or Kamado Kokko XL
Large round Chamba black clay dish
Round cast iron griddle
Stainless steel taco holder
Preparation:
The flatbreads:
1. Combine both flours in a mixing bowl. Add the salt and Espelette pepper.
2. Make a well in the center and gradually pour in the room-temperature water.
3. Knead by hand and form a ball. Let the dough rest while you prepare the filling.
4. Divide the dough into 4 portions. Dust the work surface with flour and roll out each portion to 5mm thick.
The filling
5. Peel and finely slice the onions.
6. Wash the peppers and cut them into rings.
7. Grill the slices of pork belly in a pan without any added fat.
8. Sweat the onions with a pinch of salt. Brown the red pepper rings in a little olive oil, season with salt and pepper.
9. Grate the cheese.
Cooking:
1. Heat the Kokko, drizzling a little olive oil onto the griddle.
2. Place a flatbread on the griddle and brown on both sides. Add the filling, finishing with the grated cheese.
3. Warm gently to melt the cheese.
Let’s head to the South-East of France with this original, indulgent, and easy-to-make recipe! Impress your guests with a dish bursting with summer colours!
