There are addresses that we no longer present but that we still love so much! Elissaldia is one of them and you will have understood it, here, it is cohesion and family work that take precedence! Since 1945, generations have followed one another to preserve this state of mind, by writing in turn, part of their history.
Today, we have an appointment with Pantxika, the biggest sister of Exposito... Pantxika is the chef of the stoves and the kitchen at Elissaldia, we rarely see her but we often appreciate her know-how when the dishes are served!
Today she receives us in her kitchen to share her recipe for homemade Talo (and with love).
The Talo is a small corn flour pancake. We often find them around here, especially during village festivals and that's normal since they come from us! Everyone is free to garnish it differently and according to their preferences: with lomo, xistora (red sausage with Espelette pepper), belly (xingar), sheep's cheese (ardi gasna), etc. is a bit of street food, but in Basque style!
Suffice to say that we did not wait for it to become fashionable to bring our know-how.
Now is the time to pay attention! This is a recipe that requires a little preparation.. but it will only take 20 minutes. Pantxika gives us the list of ingredients to prepare:
(for 6 people, unless they are eating for 4)
Obviously, everyone is free to replace the filling with sheep's cheese or any other product from here! Once our ingredients are ready, Pantxika explains how to make the talo dough (and especially how to make it a success).
To start, it is a question of mixing our two flours (corn flour and wheat flour) with a little warm water. Mix the dough until it becomes very smooth. So far so good ! We now have to form a ball of dough, Pantxika teases us because ours is not very round...
We let it rest for 1 hour (the dough of course..) Pantxika stays with us.
Once rested, Pantxika teaches us to "form" our talo, it's quite simple, just take a handful of dough and flatten it into circles using a rolling pin.
Our talo is just waiting to be cooked! Head for the Pantxika plancha that she has just lightly oiled.
A round trip on both sides and you're done!
We also cook the belly and the piquillos for a few minutes, before incorporating them into our dough!
All you have to do is fold it in half to get a nice heel!
Eat it while it's hot, we didn't expect you!!
The little + of Pantxika: You can accompany your talo with a good glass of Basque cider, to prolong this taste pleasure!
And so as not to miss a beat on this institution, meet Peio, in our Podcast: "The bidartar quarter of an hour" !
