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Flammkuchen with Sweet Palermo

A crispy thin crust, crème fraîche, Sweet Palermo rings, meatballs and onion… the perfect ingredients for Flammkuchen with a twist! In the olden days, when bakers used to bake bread in wood-fired ovens, they used to bake a thin slice of bread first in order to test whether the temperature was hot enough. Later, the bakers started to add toppings such as crème fraîche, spring onion and bacon… and that’s how the Flammkuchen was invented!

This Flammkuchen with a Sweet Palermo touch is the perfect snack to enjoy with friends and family. And lack of time is no excuse, because this can be prepared, cooked and on the table in less than 25 minutes ⏰

Ingredients

1 red onion
1 red Sweet Palermo
1 chocolate Sweet Palermo
1 roll of Flammkuchen dough
125 g crème fraîche
2 fresh sausages
2 tbsp olive oil for frying
2 tbsp extra virgin olive oil
1 tsp dried oregano
Pinch of salt
10 g basil

Preparation

1. Pre-heat the oven to 200 degrees Celsius. Halve the red onion and then slice thinly. Wash the Sweet Palermo and then chop into rings. Roll out the dough onto a baking tray. Use the back of a spoon to spread the crème fraîche out over the dough.

2. Carefully remove the skin from the sausages and then slice the sausage meat to create meatballs. Briefly fry the meat together with the vegetables in some of the olive oil.

3. Mix the rest of the olive oil with the oregano and salt to drizzle over the Flammkuchen just before serving.

4. Arrange the sliced onion, Sweet Palermo and the meatballs evenly over the dough. Place the baking tray in the middle of the oven and bake the Flammkuchen for approx. 12-15 minutes until crispy and golden brown. Cut into four slices and garnish with a little basil before drizzling over the olive oil mixture. Serve immediately.

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