Tag: Spelled

Recipe Chestnut, spelled, chickpea and cabbage soup – Italian Cuisine


  • 250 g cooked chestnuts (sold in vacuum-sealed bags)
  • 240 g already boiled chickpeas
  • 200 g spelled
  • 160 g black cabbage already cleaned
  • 160 g cabbage already cleaned
  • 10 g dried porcini mushrooms
  • 1 carrot
  • 1 shallot
  • 1 clove of garlic
  • Laurel
  • marjoram
  • vegetable broth
  • salt
  • extra virgin olive oil

For the recipe of the chestnut, spelled, chickpea and cabbage soup, soak the spelled for at least 6 hours (you can do it the night before).
Put soak the mushrooms in warm water for at least 30 minutes.
Cut the savoy cabbage and black cabbage leaves in not too small chunks. Set aside the central ribs and cut them into small cubes.
Prepare one diced with carrot; cut the shallot into slices; crush the garlic clove without removing the peel. Drain the mushrooms and chop them. Filter the water and keep it.
Fry in a veil of oil shallot, carrot, mushrooms, the chopped cabbage stalks, 1 bay leaf, marjoram and garlic, then add the drained farro, 1.6 liters of hot vegetable broth, the mushroom water and cook for 20 minutes. Add salt, add the chickpeas and chestnuts, continue cooking for another 10-15 minutes. Season with salt.
Brown the cabbage leaves in a pan with a drizzle of oil and a little salt for 3-4 minutes, so as to leave them crunchy. Add half of it to the soup and turn off after 5 minutes.
Distribute on plates and serve with the rest of the browned cabbage leaves.

Recipe: Joëlle Néderlants, Photo: Riccardo Lettieri, Styling: Beatrice Prada

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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

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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.

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