Flammkuchen with jalapeño cheese, red onion and pancetta
Dinner · Cooks in 35 minutes · Serves 4
- 1 kg floury potatoes, peeled
- 4 guinea fowl fillets
- 200 g Basiron Peppadew Cheese (200 gram)
- 8 leaves of sage
- 4 slices Serrano ham
- 6 tablespoons butter
- 2 shallots, thinly sliced
- 400 g spinach, washed
Cheese: Basiron Peppadew
You will also need:
a cheese slicer and cocktail picks
- Bring a pan of salted water to a boil. Cut the potatoes into small cubes of ca 1 x 1 cm. Cook the cubes for 5 minutes. Drain and leave to steam dry.
- Make a cut in the side of the guinea fowl fillets. Slice the Basiron Peppadew Cheese and stick 3 slices in between the meat. Sprinkle with a bit of salt and pepper. Put a leave of sage on both sides of the fillet, wrap with the ham and fasten with the cocktail picks.
- Heat 2 tablespoons of butter in a frying pan and fry the fillets on a medium fire until golden. Turn and do the other side. Put a lid on the pan and fry the meat for 10 minutes until golden and cooked, flipping the fillets one more time.
- Meanwhile, heat another 2 spoons of butter and fry the potatoes until done. Season with salt and pepper. Heat 2 spoons of butter in a frying pan, fry the shallots and add the spinach. Let the spinach wilt and add salt and pepper.
- Serve the baked potatoes and spinach on 4 big plates. Cut the fillets in half and drizzle on a little of the cooking liquid.
Suggestion:
If guinea fowl is not available, use chicken, turkey or pork fillets.
Variation:
Basiron Alpine Cheese, with mountain herbs, also combines well with the sage and ham.
