Grilled pancetta waffle with green tomatoes and sorrel mascarpone
INGREDIENTS for 8 people:
250g plain flour
10g fresh yeast
10g brown sugar
60g milk powder
½ teaspoon fine salt
100g cold melted butter
2 egg whites
20 slices of pancetta
4 large green tomatoes
250g mascarpone cream
15 small sorrel leaves
Fleur de sel
Preparing the dough:
Cut 4 slices of pancetta into thin julienne strips
Preheat the waffle iron.
Insert the whisk into the food processor and add the flour, sugar, powdered milk, salt and pancetta strips to the bowl, then mix on medium.
Dissolve the fresh yeast in warm water and pour it over the mixture. Add the butter
Let the dough rest under a damp cloth for an hour at room temperature.
Beat the 2 egg whites until stiff, then gently add them to the dough. Then pour the dough into the waffle irons and cook.
Place the waffles on a rack to ensure they stay soft.
Insert the whisk into the (very clean) bowl of the food processor and whip the mascarpone cream for a few minutes until it resembles whipped cream.
Add the finely chopped sorrel leaves, season with fleur de sel and pepper. Keep in a cool place
Slice the tomatoes
Using no fat, grill the remaining pancetta slices à la plancha
Place the sliced tomatoes on the waffles, season with fleur de sel and pepper and then add the grilled pancetta.
Add a quenelle of the flavoured cream on the side