Tag: Spelled

Spelled and coconut tart with chocolate ganache – Italian Cuisine

Spelled and coconut tart with chocolate ganache

1) Collect in the mixer the spelled flour and the 0 flour; add the cold butter into small pieces and operate the appliance until the mixture is crumbs; add the almond flour, sugar and a pinch of salt, and knead the dough for a few more moments, finally add the lightly beaten egg. Transfer the dough on the work surface and knead it quickly with your hands and form a ball; wrap it in plastic wrap and let it rest in the fridge for at least 1 hour.
2) Roll out the dough with a rolling pin on the lightly floured surface to a thickness of 1/2 cm: line a tart mold with a diameter of 24 cm with the dough, trim the edges (keep the excess dough aside for decorations) and prick the bottom with the prongs of a fork. Put in the fridge to firm up a bit. In the meantime, get some motifs from the shortcrust pastry leftovers (use cookie cutters or templates you designed on a cardboard) and fix them on a plate lined with a sheet of baking paper.
3) Cover the shortcrust pastry base with a wet and wrung sheet of parchment paper, and finally fill with dried legumes. Bake the pastry in the oven part and in the upper part bake the decorations, all at 180 degrees for 15 minutes. After this time, remove the decorations from the oven; remove the baking paper with the legumes and put the pastry back in the oven for another 10 minutes.
4) Jumbled up in a bowl the dry ingredients of the filling (coconut, almond flour, sugar and flour). Add the lightly beaten egg whites, then the melted butter and mix well with a whisk. Pour the coconut mixture in the shortcrust shell and cook for another 15 minutes, lowering the oven temperature to 160 °. Remove from the oven and let it cool completely.
5) You do the ganache. Bring the cream almost to the boil in a saucepan, remove from the heat and add the chopped chocolate; mix until the mixture is smooth, then pour it on the surface of the flan. Let it cool, then sprinkle with a sprinkling of dehydrated coconut. Let the ganache harden before garnishing with the pastry decorations (if you have little time you can put the tart for 30 minutes in the fridge).

Posted on 04/12/2021


Spelled soup with legumes recipe – Italian Cuisine

Spelled soup with legumes recipe

  • 180 g pearl spelled
  • 100 g cottora broad beans
  • 100 g white beans
  • 100 g roveja
  • 100 g Umbrian round beans
  • 50 g onion
  • 50 g carrot
  • 50 g celery
  • 50 g butter
  • 1 clove of garlic
  • 1 bay leaf
  • 1 piece of raw ham bone
  • 1 piece of raw ham
  • 1 sachet of saffron
  • basil
  • fresh pecorino
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of spelled soup with legumes, soak the beans separately for one night (12 hours).
Cut onion, celery and carrot into not too small cubes and brown them with the butter, the poached garlic, the piece of bone or ham and the bay leaf for about 3 minutes.
United spelled and cook for about 15 minutes, then add the other legumes and saffron, season with a few basil leaves and cover everything with about 2 liters of water. Continue cooking for about 30 minutes: the beans will fall apart, while the other legumes will remain whole. Finally, season with salt and pepper.
Distribute the soup in the dishes, season with plenty of fresh grated pecorino and a drizzle of oil and serve.

Spelled bread: recipe with Manitoba flour – Italian Cuisine

A crunchy, rich and nutritious bread, easy to prepare at home. Here is the recipe for bread with spelled flour, Manitoba flour and mother yeast

There spelled flour it is an interesting choice to prepare a good home-made bread, fragrant, rich in fibers and with an irresistible scent. The recipe of the spelled bread involves the use of a mix of flours: spelled flour is weaker and needs to be strengthened. We chose the Manitoba flour, which differs from the others for its strength and is ideal for facing long leavening.

spelled bread
Spelled bread

Spelled bread with Manitoba flour and mother yeast

To prepare our spelled bread we used a leavening basket: this tool helps the dough to keep its shape during leavening, favoring its development in height. If you don't have one available, you can use a colander lined with a soft cloth, preferably linen.
Our recipe involves the use of mother yeast, for an even more fragrant and digestible result.

Leavening basket
Wicker leavening basket


360 g water
250 g of Manitoba flour
250 g of spelled flour
55 g mother yeast
10 g salt


Pour the flours into a large bowl, add the yeast, the water and start kneading. Add the salt and continue kneading for at least ten minutes, until the dough is well blended.

Flour the work surface, pour the mixture and, with floured hands, form a ball. Dust the bottom of the leavening basket with flour and lay the dough on it, cover it with a cloth and let it rise for at least 8 hours in a warm (about 24 degrees) and dry place.

After the leavening time has elapsed, turn the dough (which will have to be doubled approximately) on the floured work surface, roll it out very gently with floured fingertips and fold it in three three times, then form a ball again, place it in the basket covered with a cloth and let rise for another hour.
Repeat this operation two more times.

At the end of the last leavening, preheat the oven to 240 °, gently turn the dough over on a baking sheet lined with baking paper, or simply dusted with flour, try to keep the shape intact. Bake at 240 ° for about 20 minutes, then lower the temperature to 220 ° and cook for about 30 minutes. Bake your spelled bread!

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