Recipe n°17

Chickpea bread topped with dried tomato, chilli pepper, raclette fondue, cucumber and seasoned vodka mist.


  • 100 g Raclette
  • 50 ml Russian Vodka
  • 250 g chickpeas flour
  • 750 ml water
  • seed oil
  • 50 ml milk
  • 100 g dried tomato
  • hot chilli pepper to taste
  • juice of 1 lemon
  • 1 cucumber
  • salt
  • pepper



  • Chickpea bread: pour the water into a saucepan and add salt and the chickpea flour, taking care not to allow lumps to form. Switch on the heat and bring to the boil, stirring for 5 minutes: this will make a "porridge", which you will transfer to an oiled bread tin. When the porridge has cooled and set, turn it out of the tin and cut it into slices about 1 cm thick. Heat the seed oil to 180° and fry the slices of bread for about 1 minute. Then place them on paper towels and keep them hot.   Chop the dried cherry tomatoes very finely on a chopping-board. Cut the raw cucumber into discs. Mix the lemon juice and the Vodka in a glass and pour the mixture into a sprayer.
  • Raclette cream: transfer the cheese cut into small pieces into a bowl and add the milk: blend it in a bain-marie with an immersion blender, taking care not to exceed 55°C.

Spread the creamed cherry tomatoes onto the fried chickpea bread and spray the bread with the lemon and vodka mix before pouring the Raclette cream on top. Add half a slice of cucumber and finish with a dash of ground black pepper.

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