Flatbreads with chanterelles and salami.
Serves 4
Ingredients
400g plain flour, plus extra to dust
1 x 7g sachet fast action dried yeast
1 tsp fine sea salt
225ml luke warm water
6 shallots, thinly sliced
1 pack venison salami, quartered
200g chanterelles
A splash of sherry
1 handful of parsley, finely chopped
A sprig of thyme
Parmesan
Extra Virgin Olive Oil
Maldon sea salt
Method
Start by making the flatbread so they have enough time to prove. Mix together the water and yeast then add in the flour and salt until it all combines and then knead the dough for about 10 minutes. Let it sit in an oiled metal or glass bowl with a damp tea towel on top for approximately an hour on your countertop.
Place a skillet or baking tray in the oven at about 230 to heat up for when you are ready to cook the flatbreads.
Next start sweating down your shallots by adding a splash of olive oil into a cold skillet along with the shallots, some salt and a sprig of thyme. Let these slowly start cooking down on a low heat for about 20min, occasionally stirring to make sure they don’t catch. You want the shallots to caramelise but not brown.
Next add in a splash of sherry to deglaze the pan and then add in your chanterelles and cook these for a few minutes until they’re starting to cook. Season with some more salt if needed. You want them to still be a bit firm as they’re going into the oven later. Take off the heat and set aside.
Separate the dough into 4 and roll out each piece into circles. Not too thin as you want the flat breads to have some body.
Assemble your flatbread by placing 3-4 quarters of salami on the breads and then divide the chanterelles mix across them. Place 3-4 more bits of salami on top.
Now carefully take out the very hot skillet or tray and place the flat bread on them and pop straight back into the oven for 5 minutes. Depending on the size or number of pans you have this process can be done in batches as the flat breads don’t take long.
Garnish each flatbread with a generous shaving of Parmesan and a sprinkle of finely chopped parsley on top. Enjoy!