For the Flammkuchen,
crumble 15 grams of yeast in 1.3 dl of lukewarm water and dissolve while stirring. Add 250 grams of flour, 1 pinch of salt, and 1 pinch of sugar, and knead into a smooth dough. Let it taste in a warm place for 30 minutes.
For the topping, wash 6 spring onions, halved, cut into fine stripes mix with a 1/2 teaspoon of salt and 1 teaspoon of tarragon vinegar, and leave to stand for 10 minutes. In the meantime, roll out the dough very thinly, into rounds or oval-shaped sizes, and coat with 300 grams of creme fraiche. Drain the cut spring onions in a sieve and spread them evenly over the dough. Sprinkle 200 grams of grated Pecorino over it and bake in the oven at 200 degrees for about 16 minutes until golden brown. Now mix a handful of Ruccola together with 1 bunch of basil, 1 bunch of tarragon, 1 bunch of parsley, all plucked from the stems, cut into small pieces and mix gently with 1 tablespoon of tarragon vinegar, 2 tablespoons of olive oil, 1 pinch of salt and a large pinch of ground anise. Spread generously over the Flammkuchen, and finally, grind plenty of black pepper all over it.
Published by Coopzeitung, June 23, 2020
Visit Restaurant Stuck, Basel, Switzerland – open here
Recent Posts
A Recipe for Success during your Hospitality Career!
Leadership style at eye level has always helped me the most during my hospitality career... Read More
Hot Chocolates Restaurant and Nite Club
All your Traveling needs here at Amazon Read More
My Cosmopolitan Magazine modeling Days😁
Ulrich’s Miami Mob ordeal Read More
Hike to Lake Tremorgio, Ticino, Switzerland
Daniel Humm is revolutionizing 3-Star Cuisine
This is how the first vegan menu tastes in “Eleven Madison Park” in New York... Read More
Swiss Travel Soothing Music Video
Ulrich’s Guadalajara & Mexico City Experience
Chef Ulrich in Action in Guadalajara, Mexico My first visit to Mexico was with my... Read More
Chef UlrichK on Selkirk CH.13 Cooking Show
My awkward Brandy bottle pop! The video is 16 min. long – Video is 37... Read More
Ulrich in the Dominican Republic
In 1987 I arrived in Santo Domingo to work on the re-opening of the new... Read More
Ulrich’s Miami Mob ordeal
As a Swiss chef, I took the opportunity to go and see the world, that... Read More
Exciting Swiss Family Koepf Hike to 2300 m
The Bristen (3073m) is a mountain in the Canton of Uri, Central Switzerland. ... Read More
Miami’s New Mediterranean Spot Lets Robots Do All the Cooking!
A team of human chefs preps ingredients before robotic arms and algorithmic ovens take over... Read More
Miami’s most obnoxious Trend is Expensive Italian Restaurants
Around Monte Baldo, Italy
On my recent visit to Verona, I came across these amazing places; situated in the... Read More
Subscribe here
Click here to Subscribe Read More
Aquaria, Thermal Waters of Sirmione
The Uniquelness of our Thermal Water Click here to visit the website The... Read More
In a MOOD for Sushi?
I am not a fan of raw fish, I like my fish cooked, especially knowing... Read More