A flatbread with a unique flavor, enriched with wasabi and wasabi sesame, accompanied by a filling of meat and vegetables with an oriental taste.
Sift the flour into a bowl, add the water, sesame seeds, wasabi, and mix well with your hands.
Gradually add the oil while continuing to mix.
When the dough starts to become consistent, transfer it to a work surface and add the salt.
Knead with your hands until you obtain a smooth and 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 discs.
Let them rest for about 5 minutes.
Heat the pan over high heat, and once hot, place the first disc of dough 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, then 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 a little extra virgin olive oil, add the thinly sliced onion, sauté for a few minutes, and add the ground meat.
With a wooden spoon, while it cooks, try to separate all the pieces of meat; 10 minutes will suffice, adjust with a little salt.
In a small bowl, mix the soy sauce, oyster sauce, sesame oil, Sichuan pepper, and set aside.
Bowl
Rolling pin
Pan
Wooden spoon
Recipe in collaboration with Degustabox.
Italia, Emilia Romagna
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 up, and serve.
| Energy (kcal) | 125.47 |
| Carbohydrates (g) | 21.12 |
| of which Sugars (g) | 2.41 |
| Fat (g) | 2.99 |
| of which Saturates (g) | 0.32 |
| Protein (g) | 4.28 |
| Fiber (g) | 1.57 |
| Sale (g) | 0.17 |
