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
Preparation:
The galettes 1. Mix the two flours in a bowl. Add salt and Espelette pepper. 2. Make a well in the middle and gradually pour in room-temperature water. 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 to 5mm thickness.
5. peel onions and chop finely 6. Wash and slice peppers 7. Grill the slices of ventrèche (pork belly) in a pan without fat. 8. Sweat the onions with a pinch of salt. Brown the red bell pepper rings in a little olive oil, season with salt and pepper./p> 9. Grate the cheese.
Cooking: Heat the Kokko with a drizzle of olive oil
Place a patty on the griddle and brown on both sides, then add the filling, finishing with the grated cheese.
Heat slightly to melt. Discover the South-East of France with this original, gourmet and easy-to-make recipe! Impress your guests with a recipe in the colors of summer!
