Ingredients
- 260 g red field radicchio
- 240 g cut chicory
- 150 g Manitoba flour
- 90 g wholemeal flour
- 85 g flaxseed flour
- 10 g mother yeast powder
- 2 g (half sachet) malt powder
- 12 anchovy fillets
- 5 eggs
- 1 spring onion
- 1 chilli
- Sesame seeds
- extra virgin olive oil
- salt
For the recipe for scones with flax seeds, mix the flours with 175 g of water, 12 g of oil, yeast and malt. Begin to knead the ingredients, then add the salt and knead until the dough takes a little consistency. Let it rise covered with a damp cloth for 40 '.
Break the dough into 12 portions, knead them by rolling them into as many balls, arrange them on a baking sheet, brush them with oil, cover them with cling film and let them rise for another 40 '. Mash the balls into 12 scones. Let them rise for another 40 '. Blend 30 g of water with 3 pinches of salt and 25 g of oil.
Mash the scones with your fingertips and brush them with the mixture of water and oil. Bake at 230 ° C for 7-8 '. Boil the eggs, shell them and slice them. Clean the salads and sauté them in a pan with the sliced spring onion, a chili pepper, sesame seeds and a drizzle of oil for 2-3 '. Serve the scones with the sautéed vegetables, eggs and chopped anchovy fillets.
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