Taloa recipe with Basque pancetta and Corsican sheep
Boil 250 ml of salted water. Gradually add the cornmeal. Mix well using a whisk, then a spatula. The texture should be smooth and sticky. Spread a small handful of cornmeal on your work surface. Place the dough on top, knead it, and form a ball. If the dough is too sticky, add more flour. Let it rest for 10 minutes.
Ingredients
- 150g of corn flour
- 8 slices of pancetta (or prosciutto, or bacon)
- 50 g of lamb
- 4 eggs
- Fleur de sel
- Espelette pepper
- Cell
Method · 1 h 15 min
- Boil 250 ml of salted water. Gradually add the cornmeal. Mix well using a whisk, then a spatula. The texture should be smooth and sticky. Spread a small handful of cornmeal on your work surface. Place the dough on top, knead it, and form a ball. If the dough is too sticky, add more flour. Let it rest for 10 minutes. The dough should be elastic and spring back. Divide the dough into 4 small balls. Form 20-25 cm diameter discs by placing the dough balls on a sheet of parchment paper. Flatten them by pressing them down with the palm of your hand. You can cover them with a second sheet of parchment paper to prevent sticking. Cook the taloa in a very hot, dry pan for about 2 minutes on each side. Set aside. In the same pan, fry the pancetta. Set aside. In the same pan, using the rendered fat from the pancetta, fry 4 eggs. Sprinkle with Espelette pepper and fleur de sel.
- Arrange the taloa on a plate, topping them with pancetta and fried eggs. Sprinkle with grated sheep's milk cheese. Add Espelette pepper. Enjoy with cutlery or with your fingers, rolling up the taloa.
