The khorosan wheat, known to most by the name of Kamut ®, is a cereal that has established itself on the market thanks to its high protein content and greater digestibility. It is a cereal cultivated also in Italy, not suitable for coeliacs, but strongly recommended for those with digestive problems, including children. Find out how to best use the Kamut ® khorosan wheat in the kitchen thanks to the advice of Sale & Pepe!
What is Kamut ® khorosan wheat
Behind the word kamut ® that everyone knows is hidden khorasan wheat, originally from the Fertile Crescent, in the Middle East, rediscovered and reintroduced on the market by the company from which it took its name. The precise botanical name of the cereal is actually the Triticum turgidum ssp. turanicum. The registered trademark takes the word instead from ka'moet that, which in the Egyptian language means "soul of the earth".
Where is he from
In 1949 Earl Dedman, an American aviator stationed in Portugal, received some bizarre-looking grains of wheat from a man who claimed to have found them in a tomb in Egypt. Behind this legend, there is probably only one lucky purchase in a Cairo market. The aviator sent 36 beans to his father Rube Dedman, a farmer from Montana, United States, who began to cultivate it, achieving 40 tons of wheat. He called him "King Tut's wheat".
The khorasan wheat over the years it became famous and currently the resulting flour-based products are available worldwide. However, the raw material is not cultivated only in Canada or United States. There are plantations of this cereal also in Abruzzo, Basilicata and Campania. Here it is cultivated or Triticum Polonicum or Saragolla wheat, which is an unregistered variety.
The real strength of the khorasan Kamut ® wheat is that it has not been "transformed" to be made more productive and resistant to external aggressions of pests. Even today this cereal is pure and authentic, thanks also to the strict regulations that protect and regulate production according to the criteria ofbiological agriculture.
Contains gluten?
The khorasan wheat has a protein content and mineral on average high. Among its nutrients we find selenium, a precious antioxidant, zinc, magnesium and vitamin E. Compared to common wheat it has a higher quantity of potassium and produces a very energetic flour.
Suitable for children due to its nutritional value, it is not recommended for those who suffer from it celiac disease. In fact, the flour and products made with this cereal contain gluten, often even in greater quantities than normal wheat.
Its recognized advantage, in addition to the nutrient richness, is instead the greater digestibility compared to other grains subjected to chemical processes of genetic improvement and refining. The Kamut ® has a sweet taste that recalls the walnut. You can find it both in organic shops and in supermarkets. You can buy it in different formats: in beans or in flour, bread, pasta and baked goods.
How to cook Kamut ® khorasan wheat in beans
Let's find out how to cook i beans. This cereal is perfect for preparing fresh salads. Wash the grains under plenty of cold water and boil them in boiling salted water. Keep these proportions in mind: for every 100 grams of product you must use 300 ml of water. Your wheat grains will be ready in 60 minutes.
During the cooking the beansSauté the diced peppers together with the leek and oilseeds. Take the warm wheat and add sliced black olives, chopped rocket, sautéed vegetables and a couple of tablespoons of extra virgin olive oil.
What can be done with Kamut ® flour
There Kamut ® flour it is perfect for multiple preparations. You can prepare the bread (try the recipe of bread with three peppers), but also fresh and dried pasta, pizzas and focaccias. Try i fusilli with chickpeas and tomatoes or the pasta with white sauce.
A very special dish to try is the rianata, a type of pizza sprinkled with tomato and oregano typical of Sicily.
How to make Kamut ® bread
Let's find out how to do the bread. Remember that to prepare this leavened it is always better to use a mix of flours: add therefore to 400 grams of Kamut ® khorasan wheat flour also 100 grams of Manitoba flour.
Start working the dough, preparing the yeast with yeast, milk and sugar. Then make a mix of powders: add flour to the flour, 2 decilitres of warm water, melted butter at room temperature. Knead and finish only when the obtained ball is smooth and elastic. Put the bread in a damp cloth and let it rise in the oven with the light on. Double the volume, give the shape of a loaf and make cuts on its surface. Bake at 200 ° C for 10 minutes, then lower the temperature to 190 ° C and cook for another 30 minutes.
How to dress Kamut ® pasta
The maximum expression of this cereal and of the pasta made with its flour you can have it with a vegetable dressing. You can also review it with the pesto sauce, enriched with green beans and potatoes. Or try the variant with le turnip tops for a bit more bitter and characteristic dish. Finally, if you like it, propose it with the traditional sauce pasta alla norma.
How to prepare a Kamut ® piadina
There piadina khorasan wheat is a more digestible alternative to piadina prepared with traditional dough. Soft and light, it can be prepared at home or purchased already at the supermarket. To make it with your hands, like a real "zdora" (Romagna housewives), take 250 grams of Kamut ® flour, 150 grams of water, 1 teaspoon of salt, 1 tablespoon of extra virgin olive oil. Knead and cook.
For the filling, you can let your imagination run wild. Choose between the classic raw ham and stracchino piadina or the vegetarian stuffed zucchini stuffing: discover here many other ideas delicious.
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