Cabbage Flatbread with Endive Salad

Автор: Food and Drinks recipes на 8:37 AM

Serves 4 • Prep: 40 minutes + 15 minutes baking time 

For the dough:

23⁄4 cups all-purpose flour plus extra for rolling

1 cup rye flour

1 teaspoon salt

11 tablespoons clarified butter

For the toppings:

9oz (250g) pointed cabbage (or other white cabbage variety)

2 tablespoons clarified butter

½ teaspoon caraway seeds

3 cups sour cream

freshly ground salt and pepper

2–3 tablespoons hazelnuts, coarsely chopped

3½oz (100g) Bündnerfleisch (or other cured beef, such as bresaola)

For the salad:

4 tablespoons peanut or canola oil

1 tablespoon white wine vinegar

1 teaspoon quince jelly

1 teaspoon spicy mustard

pinch of sugar

½ head endive (or another winter salad variety)

freshly ground salt and pepper

How to make

1 To create the dough, add the flours and salt to a bowl. Bring 2⁄3 cup water and the clarified butter to a boil, pour over the flour mixture, and knead into a smooth dough. (Careful, the dough is hot! Try starting with a wooden spoon until the dough has cooled, then continue kneading with your hands.) 

2 To prepare the toppings, remove any wilted leaves from the outside of the cabbage and slice the rest thinly. Melt the clarified butter in a frying pan and sauté the cabbage with the caraway seeds for about three minutes. Remove from heat and allow to cool slightly. Add the sour cream and season to taste with salt and pepper. 

3 For the salad, whisk all ingredients except the endive with1 tablespoon water to create a vinaigrette. Season to taste with salt and pepper. Wash and dry the endive. 

4 Preheat the oven to 460°F (240°C) or 430°F (220°C) (convection oven) and line two baking sheets with parchment paper. Divide the dough into four balls and, on a lightly floured surface, roll out each one as thin as possible into an oval (about 9¾ x 6in (25 x 15cm)). 

5 Place two flatbreads on each baking sheet and spread a quarter of the cabbage mixture on each. Place the sheets in the middle oven rack one at a time and bake for about 8 minutes, or until crispy and browned. Sprinkle a quarter of the hazelnuts on each flatbread with 2 minutes to go. 6 Allow the flatbreads to cool and cut into pieces (or slices). Add the Bündnerfleisch by lightly covering each flatbread directly before serving. 

Variations: For a vegetarian flatbread, simply leave out the Bündnerfleisch. For a Swiss bacon flatbread, prepare the dough with lard and mix the sour cream with a finely diced onion (leave out the cabbage). Cover the flatbreads with very thin slices of bacon before baking.