A flatbread with a unique flavor, enriched with wasabi and wasabi sesame, accompanied by a meat and vegetable filling with an Eastern taste.
Sift the flour into a bowl, add the water, sesame seeds, and wasabi, and mix well with your hands.
Drizzle in the oil, continuing to mix.
When the dough starts to become firm, transfer it to a work surface and add the salt.
Knead with your hands until you get a smooth, homogeneous dough and let it rest for 10 minutes.
Divide the dough into 4 parts and roll it out with a rolling pin to obtain 4 thin disks.
Let it rest for about 5 minutes.
Heat the pan over high heat; as soon as it is hot, place the first dough disk in it.
When the flatbread starts to puff up, forming bubbles, flip it and let it cook on the other side for a few moments.
In a pan, heat a drizzle of oil, add the thinly sliced shallot, cook for a few minutes, and add the zucchini cut into thin strips and the carrot cut into both strips and slices.
Add a little salt, sauté over high heat for 5 minutes, transfer to a plate, and set aside.
In the same pan, pour in a little extra-virgin olive oil, add the thinly sliced onion, flavor for a few minutes, and add the minced meat.
While it cooks, use a wooden spoon to break up all the pieces of meat; 10 minutes will be enough, adjust with a little salt.
Bowl
Rolling pin
Pan
Wooden spoon
Recipe in collaboration with Degustabox.
Italia, Emilia Romagna
In a small bowl, mix the soy sauce, oyster sauce, sesame oil, and Sichuan pepper and set aside.
Add the vegetables to the pan with the meat, add the sauce, mix well, and sauté everything over high heat for 3-4 minutes.
Fill the flatbread with dressed salad, the meat and vegetable filling, roll it up, and serve.
| Energy (kcal) | 189.9 |
| Carbohydrates (g) | 26.2 |
| of which Sugars (g) | 1.81 |
| Fat (g) | 5.44 |
| of which Saturates (g) | 1.67 |
| Protein (g) | 9.1 |
| Fiber (g) | 2.52 |
| Sale (g) | 0.23 |
