ham taloa, sweetcorn and Txakoli

Recipe by Philippe GARRET, for Sarrade.
Difficulty :
Preparation :
15 minutes
Baking :
20 minutes
Type of recipe :
Starter

INGREDIENTS serves 8 :

125 g cornflour
375 g wheat flour
300 ml water
1/2 tsp salt
8 slices of Bayonne Ham
8 slices of ewe's cheese
120 g easy-cook sweetcorn
6 scallions
2 red peppers
2 tbsp olive oil
Espelette pepper
Fine salt
Txakoli

PROGRESSION :

Put the flour and salt into a mixing bowl. Make a well in the centre and pour in the water.

Slowly mix together, bringing the flour into the centre.  If the dough is dry, add up to 50 ml more water.

Knead and shape into a ball. Leave to rest for 1 hour covered with a tea towel.

Meanwhile, finely chop the scallions and deseeded peppers.

Sweat in a pan with the olive oil for 5 minutes. Add the strained sweetcorn and deglaze with the Txakoli. Season with salt and pepper.

Next, divide the dough into small balls.

Roll out with a rolling pin to create thin pancakes approximately 20 cm in diameter.

Brown in a non-stick pan or griddle at a medium heat for a few minutes on either side.

Once cooked, fill with a slice of ham, the vegetable mixture and finally the ewe’s cheese. Gently heat to melt the cheese.

Serve immediately.

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Enjoy your meal