Basque Taloa with Panchetta & Sheep’s cheese

Serves 4

150 g corn flour

8 slices of round panchetta (or prosciutto, or even bacon)

50 g of Tomme de brebis – Tomme is a generic name for a soft or semi-soft cheese. Any mild cheese can be subsitutted

4 Eggs

Fleur de sel

Esplette Pepper

Boil 250 ml of salted water. Slowly add the corn flour. Wisk, then mix until the mixture is lump free and sticky. Once mix let the dough rest 10 minutes. The dough must be elastic and bouncy. Divide into 4 small balls. Flatten into tortilla type rounds 20 to 25 cm in diameter.

Cook the Taloas on a hot dry pan or griddle, about 2 minutes each side, and set aside. In the same pan, render the panchetta, and set aside. In hte pan with the rendered fat, cook 4 eggs, season with fleur de sel and esplette pepper.

Dress the taloa with the panchetta, then the egg. Cover in shredded cheese and esplette pepper.



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