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.
If guinea fowl is not available, use chicken, turkey or pork fillets.
Basiron Alpine Cheese, with mountain herbs, also combines well with the sage and ham.