Ingredients for 4 taloas
For the parissa
- 1 kg of rhubarb,
- 50 g of coarse salt,
- 100 g of unrefined sugar,
- 100 g of dried chilli.
For the taloa dough
- 170 g of T80 (or T65) wheat flour,
- 60 g of large red corn flour,
- 130 g to 150 g of water,
- 1 good pinch of salt.
For 15 to 16 croquettes
- 350 g of organic soya beans or dried chickpeas,
- 1 onion, chopped and browned in oil,
- 1 bunch of herbs,
- salt, pepper, choice of spices, vegetable oil.
4-5 small zucchini, 1 black radish, cucumber or kohlrabi, herbs, pickled vegetables, parissa, compost sauce, soy croquettes, vegetable caviar.
For the parissa: marinate the chopped rhubarb with all the ingredients overnight. Then cook everything in a saucepan, until the preparation has reduced to jam.
For the croquettes: soak soybeans or chickpeas overnight. Cook them in water, mix or pass through a chopper. Add the onion confit and the chopped herbs. Season with salt and spice, taste and cool the appliance. Shape into balls, then fry them in neutral oil at 170 ° C for 2 to 3 minutes. Reserve on absorbent paper.
For the compost sauce: recover the stems and peelings of vegetables, chop, salt. Cover with vegetable oil and let stand for at least two days. Grate 2 zucchini, black radish, kohlrabi and / or cucumber, chop the herbs and mix everything together, salt, oil and add a dash of lemon juice. Cut the other zucchini lengthwise and grill them.
For the taloa dough: mix the dry ingredients in a mixing bowl. Gradually add the water, knead until the dough is smooth. Leave to rest for 30 minutes.
Divide the dough into 4 balls. On a floured work surface, roll out each dough roll to a thickness of 2 mm and 20 cm in diameter.
In a frying pan or on a hot plancha, cook the taloas dry. Spread a layer of parissa, garnish with grated and pickled vegetables, a grilled zucchini, 2-3 soy croquettes, a spoonful of vegetable caviar, compost sauce and garden flowers. Fold and enjoy.
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