Basque Taloa

Cooking time: 10 min - Preparation time: 30 min - Serves: 4 people

Ingredients:

Corn flour: 300 g
Wheat flour: 150 g
Water: 22 cl
Salt end: four pinch (s)
Espelette: 2 pinch (s)
olive oil: 1 c. soup
pork belly meat slices (pork belly): 2 parts 8

2 red peppers Red Onions

A red pepper Ossau Iraty: 40 g Preparation


wafers 1. Mix the two flours in a bowl. Add salt and Espelette pepper. 2. Make a well in the middle and pour water small room temperature gradually. 3. Knead by hand and form a ball. Let the dough rest time to prepare the filling 4. Divide the dough into 4 parts. Flour the work surface and lower dough roller to 5mm thick.
The gasket 5. Peel onions and finely slice 6. Wash peppers and cut into rondelles./p> 7. Toast the belly (pork belly) to the frying pan without fat. 8. Sweat the onions with a pinch of salt. Brown the slices of red pepper in a little olive oil, salt, poivrer./p> 9. Grate the cheese.

Cooking: Heat

Kokko with olive oil net Post pancake and brown on both faces.Déposer then garnish ending with grated cheese.

Heat gently to melt. Let's discover the French Southeast with this recipe, tasty and easy to make!