28 March 2019 • Content team
Cooking around the world: Valentin’s flammenkueche
At The Hague University of Applied Sciences, we like to look beyond borders. This starts very close to home. After all, our school is a melting pot of more than 140 different nationalities. We talk with each other, learn from each other, and eat with each other – all of which are good steps towards world citizenship.
‘Flammenkueche – or Swiss pizza as I like to call it – is very nutritious and perfect for students and people on the move. When I cook Swiss I feel very good, almost as good as when I’m on my skateboard. The Swiss cuisine is a mixture between the cuisines of the neighbouring countries. I also found out when I came here that in Switzerland there is a similar dish to the Dutch stamppot called Papetvaudois. If we’re talking about flavour, Swiss cuisine is not very spicy.’
Ingredients for 2 servings:
Starter for the dough
– ¼ cup flour
– ¼ cup moderately hot water
– 1 tablespoon sugar
– 1 package yeast
– 2 cups all-purpose flour
– 1 teaspoon salt
– ¼ cup beer
– 6 tablespoons milk
– 2 tablespoons oil
– 1 medium onion, finely chopped
– 1 cup crème fraîche, commercial or homemade
– ½ teaspoon salt
– ¼ teaspoon pepper
– 4 pinches nutmeg
– 85 grams bacon, cut into matchsticks
How to prepare
Mix the starter ingredients together in a small bowl, cover tightly, and set aside in a warm place for 30 minutes. When the starter is light and bubbly, mix the beer and milk into the mixture. Put the flour and salt into a food processor, then, with the motor running, add the yeast mixture through the feeding tube. Process the dough until it forms a ball. Add very small amounts of additional flour or milk if necessary. Process the ball until it is smooth, elastic, and warm, about 45 seconds to 1 minute. Butter a medium-sized bowl, roll the ball around in the butter, then cover and let rise in a warm place until doubled. Punch down and let rise a second time. While the dough is rising , heat 1 tablespoon of the oil in a non-stick skillet. Add the union and cook, stirring, over low heat for 5 minutes or until golden brown. Let cool. Combine the crème fraiche, salt, pepper and nutmeg. Add the cooled union. Heat the remaining oil in the skillet and fry the bacon until lightly browned, stirring constantly. Remove and drain through a strainer. Preheat the oven to 450 °F (220 °C), or as hot as it will go. Lightly oil a 14×16 inch backing sheet. Make sure the dough is slightly smaller than the baking sheet. Place it on the sheet. Spread the union mixture over the dough, leaving a very small raised rim all the way around, the dot with the bacon. Bake for 4 to 20 minutes depending on oven temp. The ‘pizza’ should be lightly browned & bubbling. Burned/blackened edges are traditional. Serve very hot.
See below how Valentin prepares this meal.