Laura of Cucina Testa Rossa is hosting this month IMBB, she picked a French theme:

I decided to prepare for this event: Flammenkuchen, or tarte flambée in French.

Flammenkuchen is an Alsacian speciality, but also known in the nearby German and Swiss region.

This speciality has his origin around 1900. In fact it was a by-product of bread baking: with a small part of the bread dough one tested if the oven has the correct temperature to bake the bread. As the oven was very hot and some flames were still blazing, the round flat dough-cake received his name: Flammenkuchen.

Flammenkuchen
Ingredients for 2



250 g Pizza dough
1-2 onions, cut in thin rings
100 g bacon, cut into matchsticks
2 dl Crème fraîche
salt, pepper
1 pinch nutmeg

Fry the bacon about 2 minutes (it should not take color) in a pan, transfer bacon to a bowl, add onion rings, steam over low heat during 5 minutes.


Roll the dough thin, the ends up a little. Mix the crème fraîche with salt, pepper and nutmug and pour it on the dough. Put bacon and onions on it. Bake it for 15 Minutes in the preheated oven (250C). It should be lightly brown.


Traditionally the Flammenkuchen is served on a wooden board and eaten by hand.

Reagarding the wine, it is very difficult to get French wine here in southern Spain. I think the Spaniards are protecting their own market. I prefere red wine, so I found only a "cheap" but not too bad 2004 Côtes du Rhône.

Côtes du Rhône AOC The Côtes du Rhône appellation is a very large one with about 10,000 vine growers for 250 million bottles and more. Vineyards are mostly in the southern part of the Rhône Valley. Wines of Côtes du Rhône are very diverse although 95% of the production is red. They can be tannic and robust, or fruity and light. Primeur wines - as in Beaujolais - are increasingly popular. They are very fruity and fresh and should be drunk now - from the 3rd week of November. more

Bon appétit et à votre santé!


Tagged with: IMBB23 + French

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