Tag: kamut

Kamut, all you need to know – Italian Cuisine

The scientific name sounds like "Triticum turgidum ssp. Turanicum", it is commonly called Khorasan, but to understand what we are talking about we must say Kamut. In other words, the name of the trademark registered by the American company must be used Kamut to market this particular type of grain described scientifically for the first time in 1921 in the Iranian region of Khorasan: the exact wording is therefore Kamut®. The brand guarantees the origin from organic farming of a grain that has never been hybridized or crossed.

Egyptian origins and American brand
The history of Kamut® begins in 1949, when the American aviator Earl Dedman, stationed in Portugal, received some beans of wheat unusually shaped by a friend who said he had found them in an ancient Egyptian tomb. Dedman, instead of throwing them away, sent them to his father, who was a farmer in Fort Benton, Montana; the latter, in a few years, succeeded in cultivating 40 tons of it and gave the unprecedented production the name "Grano del Re Tut". In Turkey, farmers call it "Camel's tooth" because of its shape or "Grain of the Prophet", referring to another local legend according to which Noé brought this grain with him on the ark.

But the real turning point came just thirty years ago, in 1986, when Bob Quinn, another American farmer, with the help of his father Mack, was able to present this variety of wheat at the Natural Products Expo West in Anaheim, in California. At that point it was called "Kamut" and, precisely with this name that in the language of the ancient Egyptians means "wheat", it was registered in 1990. Since then, with a constant progression, it has gained the consent of many consumers all over the world and the interest of scholars who study its effects on the human organism.

Kamut® and health
If, in addition to this curious and exotic story, Kamut® has an interesting present, it also owes it to a series of beneficial properties for the health that for some years I have been studying scientists. In 2014, the results of three important scientific studies conducted by a group of researchers from the University of Florence in collaboration with the Careggi University Hospital of the Tuscan capital were disseminated.

From the research, which has compared the properties of this "ancient grain" with those of the "modern grain", interesting indications emerge on the effects regarding the risk factors cardiovascular and symptoms of irritable bowel syndrome.

As for cardiovascular risk factors, the regular consumption of Khorasan-based products reduces the cholesterol total of 4%, Ldl cholesterol of 7.8% and glycaemia of 4%. In the case of irritable bowel syndrome, improvement in symptoms such as abdominal pain, swelling and fatigue has been shown. Results that did not occur with products based on "modern wheat".

Rich in proteins and minerals
In addition to its beneficial properties on cardiovascular risk factors and irritable bowel syndrome, this cereal has a high protein and mineral content. It is rich in selenium and zinc and has a greater amount of potassium and magnesium than "modern wheat".

It appears that the bread prepared with Kamut® contains quantities of selenium ten times higher than that prepared with whole wheat flour; in addition, it also contains a quantity of Vitamin E which can be up to 30% more than that of bread made with common flour.

3 daily portions of food prepared with flour obtained from this cereal are enough to reach the recommended daily intake of selenium. In other words, a diet that favors a similar grain acts effectively against the formation of free radicals and has a strong power Anti-aging.

According to a study by British researchers published by the scientific journal "British Journal of Nutrition", a diet rich in Khorosan wheat increases activity inflammatory in the body compared to a modern wheat based diet. Given that this cereal is not recommended for people with obvious problems with celiac disease, why contains gluten, we are studying the effects on people who have a gluten sensitivity of non-celiac origin, which in many cases are able to eat KAMUT®-based products without discomfort.

How to use it in the kitchen
At the table, this type of wheat is naturally perfect for dishes based on Middle Eastern traditions and cultures. But the resulting flour gives excellent proof also in all the recipes where it can replace the common "modern" wheat flour. Pasta, Pizza and focaccia are valid examples, like all other baked, salted and sweet products.

Also try the beans: excellent, for example, if they are boiled instead of rice; in this case it is only a matter of having the patience to keep them soaking for about 8 hours before cooking them. Recently, a "milk" obtained by squeezing this cereal, as an alternative to the more famous soybean, for those suffering from lactose intolerance has also been put on the market.

There is also an Italian version
In addition to its origin, its commercial nature and the beneficial effects on health, to get a precise idea of this type of wheat, one must also know other aspects. Kamut® is called "ancient grain" because it has not undergone the selections that have made the so-called "modern" more productive. There is a disciplinary very rigid to ensure that during cultivation it remains pure and unique according to the rules of organic farming and farmers are supported to increase biodiversity in crops. In order to protect the heritage of a high quality ancient grain, the project has become a positive model of development and the use of the KAMUT® brand along the supply chain has always been granted with a free license.

Today it is grown mainly in the northern United States and Canada, but is also found in its area of origin, Khorasan. In Italy, currently, the authorized importers, which provide about a thousand companies in the country, there are eleven.

Alessandro Gnocchi
22 June 2015

updated from Mariacristina Coppeto
June 2019

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How to cook Kamut ® – Italian Cuisine

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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Tigelle of kamut and spinach with goat cheese and Coppa di Parma PGI – Italian Cuisine

The tigella is colored green and in this recipe with a creamy goat meets the excellence of the Coppa di Parma PGI

Soft consistency and not too pronounced sapidity, which allows the typical taste of pork to be fully perceived, this is the characteristic aroma of Coppa di Parma PGI, a delicatessen product obtained from the muscular portion of the neck of highly selected and valuable pigs and which originates in the area that includes the provinces of Parma, Modena, Reggio Emilia, Mantua, Pavia as well as the municipalities of the Po area which are part of the territory of the provinces of Lodi, Milan and Cremona. Here, where the temperatures and humidity typical of the hilly Po Valley area are optimal for promoting its production, the Parma Cup has its origins since 1800.

After a short period of seasoning, it is kept in a cool and humid place, as can be a cellar; but be careful, once opened it is necessary to store it in the fridge, preferably wrapped in a dampened cotton cloth so that it retains its aroma.

Preparation time: 40 minutes
Extra time: leavening
People: 18

Ingredients

250 g kamut flour
250 g Coppa di Parma PGI sliced
200 g flour 00
200 g goat cheese
100 g boiled and squeezed spinach
50 g fresh cream
10 g brewer's yeast
extra virgin olive oil
salt

Preparation

Crumble the yeast on the flour 00, knead with 200 g of water, cover the obtained paste and let it rise in the fridge overnight or from morning to evening.
Then add the leavened dough to the kamut flour, a pinch of salt, the minced spinach puree, a tablespoon of oil and the cream; knead and let rise in a warm place (25-28 ° C) for 30-40 '.
Divide the dough into 18 portions of 30-40 g, form the balls, grease them, cover them with the film and let them rest until they are doubled in volume: it will take about an hour.
Then work the balls of dough, roll each in a tartaretto mold of 10 cm in diameter, cover with a plate and a weight (for example a meat mallet), which will serve to prevent them from swelling during cooking.
Bake at 200 ° C for 4 ', then turn, cover again and cook for another 4'. If you cook them in several stages, transfer those ready on a grid, so that it does not form moisture and do not become confused. Then, when it is time to serve them, heat them quickly in the hot oven and fill them with the Coppa di Parma and the goat cheese, peppered to taste.

*** The chef says that as a starter you serve a tigella per person. If you have some, you can serve it instead of bread. Preserved in a tin can also be prepared the day before: the passage in the oven will restore the right fragrance.