Chickpea flat bread, stracchino of Orobic valleys and ham
4 Luppoli Lager.
(for 4 people)
100 g of chickpea flour sifted
300 g of water
Salt to taste
8 berries of black pepper mignonette
40 g of extra virgin olive oil
200 g of stracchino cheese of Orobic valleys
100 g of washed and dried lettuce
8 slices of Parma ham cut into batonette
12 small fresh basil leaves
Organic lemon zest
Mix the chickpea flour and water to form a batter, then adjust the flavor and let it rest for 30 minutes stirring occasionally to prevent the formation of deposits on the bottom of the container, after that pour into a hot frying pan greased with extra virgin olive oil and cook 4 chickpea flat bread of 4 mm thick, then trimming the edges with a boxcutter.
Dress the salad with a little extra virgin olive oil, salt and ham.
Melt a little the stracchino cheese of Orobic valleys.
Place the chickpea flat bread in the middle of the dish, sprinkle with black pepper mignonette, place the salad, top with the slightly melted stracchino cheese of Orobic valleys, grated lemon zest at the moment and garnish with basil leaves.