RECIPE OF THE MONTH

AQUITAINE FOCACCIA WITH SHALLOTS, SMOKED DUCK AND PRUNES

 

 

 

 

Served with a Bordeaux Rosé such as Cellier de Bordes, it is a fresh and tasty appetizer that combines the fruity flavors of Aquitaine.

 

 

Preparation time: 25 minutes
At rest: 40mn
Cooking time: 25 mins

 

 

Ingredients (4 people)
250 gr flour
10 gr fresh baker’s yeast
4-5 tablespoons olive oil
15 cl of water at room temperature
4 pinches of salt
3 shallots
8 prunes
10 thin slices of smoked duck
pepper

 

  1. Mix the fresh yeast in a tablespoon of warm water, let stand.
  2. Finely chop the shallots and saute in olive oil. Remove pits and coarsely chop prunes.
  3. Using a processor or with a spatula, mix together the flour, yeast, olive oil and water then knead by hand. Add salt and continuing kneading for 15 minutes.
  4. Spread the dough on a baking sheet lined with parchment paper. Place shallots, prunes and smoked duck on one half then cover with the other half, pinching the edges closed. Make a few cuts on top and brush with olive oil, pepper.
  5. Place the focaccia in a cold oven, set to 180. Once the oven is hot, bake for an additional 25 to 35 minutes.

* This is the fast version as the dough will rise in a cold oven. You can also leave the dough to rest under a damp cloth for one to two hours before adding the filling and baking in a hot oven.

 

 

A delicious, fruity appetizer!

 

 

Cellier de Bordes Bordeaux Rosé 2015
Color: a beautiful petal pink
Nose: pretty, with fresh fruit aromas of raspberries and strawberries
Palate: juicy with a touch of sparkling, lovely aromatic freshness
www.chevalquancard.com

 

fougas bdx rose pb haut