GORDON RAMSAY RECIPES

Wheat with sauce is a typical recipe of the cuisine of Salento and nearby Basilicata: a dish of the peasant tradition, simple and nutritious

We are not used to considering the wheat an ingredient for our everyday dishes. Once upon a time, however, it was not so and the wheat with sauce, a typical traditional dish Salento cuisine, proves it widely. It is, in fact, one of the recipes that are part of the ancient cuisine, the one that brought poor but nutritious food to the table.

Wheat with sauce – cranu stumpatu cu lu sucu in Salento dialect – it is a traditional recipe from Puglia, but also from neighboring Basilicata and uses one of the few accessible foods for the poor pockets of the peasants, wheat, accompanied by one simple tomato sauce enriched with basil and seasoned with grated pecorino.

The recipe for wheat with Salento sauce

Ingredients

To prepare the "cranu stampatu cu lu sucu" you will need: 500 g of wheat grains, 1 liter of rustic tomato sauce, 2 white onions, 150 gr of grated pecorino cheese, basil, extra virgin olive oil, salt and chilli pepper (optional).

Preparation

The first thing to do to prepare this typical dish is soak the wheat in cold water about 12 hours, indispensable action to make it swell, soften and prepare it for cooking.

After the night "bath", the grain is ready for cooking, to be done for about an hour in a saucepan with salted water over moderate heat, stirring frequently. While the main ingredient of our recipe is cooking it is possible prepare a sauce Quick with tomato sauce and basil, to be prepared with a light onion sauté.

tomato sauce for wheat with sauce

The makeup to prepare a more tasty wheat with sauce, make another onion sauce where whisk for about 10 minutes the cooked wheat before seasoning it with the sauce, making absorb completely the water. At this point, after putting the wheat on the plate, you can pour the sauce and sprinkle with pecorino cheese before serving.

Ingredients for a lodging of 700 g
1 kg of durum wheat flour from Tumminia ground stone – a loaf of mother yeast fresh – 1 teaspoon of lemon honey Sicilian (of Leonforte) – 200 g black olives pitted – 200 g almonds from Barrafranca – 20 g of salt

– Collect the flour in a bowl, pour 600 g of water and knead gently for approx a couple of minutes, so as to make it absorb. Let rest the mixture for about 40 minutes is autolysis: this technique (mix the flour with water and do it rest about 40 minutes before working it) makes the elastic dough and more bread swollen. It is particularly useful with flour of ancient grains such as Tumminia, which have little strength (they develop less gluten). This reduces mixing times because the flour, absorbing about 50% of water, develops some enzymes that facilitate fermentation and make the more malleable compound.

– Taken from loaf 300 g of mother yeast.

– After the rest, resume the dough, add the yeast, the honey, 200 g of water, a little at a time, and finally the salt.

– Knead with your hands gently paying attention because the Tumminia flour should not be worked hard.

– After about one ten minutes, when all the water is absorbed, transfer the mixture to the work surface and add the olives and almonds.

– Knead for 2 minutes, then weigh 700 g of dough, form a dough and let it rest for about 30 minutes.

– Take back the dough, give it to it form of a lodging and do it rest for another half an hour. Transfer it to a container e let it rise for about 3 hours in a warm place or overnight in the fridge. Once the leavening time has elapsed, cook the bread in 230 ° oven for 10 minutes and continue then for 35 minutes at 200 °until a nice crust has formed.

Gordon Ramsay Recipes

Tag: Grain

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