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 pinch(s)
Espelette pepper: 2 pinch(s)
Olive oil: 1 tbsp
Pork belly slices: 8 pieces
2 Red peppers
2 Red onions
A red pepper
Ossau Iraty: 40 g
Material:
Kamado Kokko L
or Kamado Kokko XL
Large round dish in Chamba black clay
Round cast-iron baking tray
Stainless steel taco stand
Preparation:
The galettes:
1. Mix the two flours in a bowl. Add the salt and Espelette pepper.
2. Make a well in the middle and pour in the room-temperature water a little at a time.
3. Knead by hand to form a ball. Let the dough rest while you prepare the filling
4. Divide the dough into 4 portions. Flour the work surface and roll out the dough pieces to a thickness of 5mm.
The filling
5. Peel and finely chop the onions
6. Wash and slice the peppers.
7. Grill the slices of ventrèche (pork belly) in a pan without fat.
8. Sweat the onions with a pinch of salt. Brown red bell pepper rings in a little olive oil, season with salt and pepper.
9. Grate the cheese.
Cooking:
1. Heat the Kokko by drizzling olive oil over the baking tray
2. Place a patty on top and brown on both sides, then add the filling, finishing with the grated cheese.
3. Heat slightly to melt.
Let's discover the South-East of France with this original, gourmet and easy-to-make recipe! Impress your guests with this summery recipe!
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