Tag: Spelled

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

Ingredients

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

Method

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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Spelled and lavender tagliatelle, an easy and delicate dish that tastes like summer – Italian Cuisine

Spelled and lavender tagliatelle, an easy and delicate dish that tastes like summer


An easy and effective first course, to be accompanied with a fresh and delicate wine such as the Marche Passerina La Ferola Igp di Costadoro

Tagliatelle they are a very versatile dish, which goes well with meat, fish or vegetable sauces. They are prepared with flour and eggs and precisely in the choice of flours you can play to give the tagliatelle a more delicate or decisive taste. We tasted them with spelled seasoned with a sauce of courgettes, courgette flowers and lavender flowers, prepared by Vanessa Visconti, chef and director of Cabbages in snack, a restaurant as well as a cooking school, located in the quiet of a late '700 building, in Corso Magenta, one of the most beautiful areas of Milan.

Spelled and lavender, for a very summery taste

The burnished color of the tagliatelle and the deep purple lavender flowers are a striking color combination that immediately gives the heat of summer, first to the eyes and then to the mouth. The combination of chopped lavender flowers to add to the zucchini sauce leaves a delicate yet recognizable flavor in the mouth, especially thanks to the use of fresh, fragrant flowers. The result is a refined, balanced and fresh dish, absolutely irresistible. That deserves the right pairing with wine.

The recipe for spelled and lavender noodles

Mix 600 g of spelled flour with 400 g of semolina on a pastry board. Add 8 eggs and knead quickly with your fingers or with a planetary mixer, until the dough is compact and elastic. Wrap it with plastic wrap and let it rest in the fridge for 2 hours. At this point, roll it out with the help of a rolling pin on a floured surface, in a long and thin strip, which you can insert into the special machine to roll out the dough. Once you have obtained a thin sheet, fold it over on itself and with the help of a knife cut it into strips of the same width. If you have the special appliance to be mounted on the planetary motor, this operation will be done in an instant! Leave the tagliatelle on a floured surface and prepare the sauce. In a saucepan, sauté two cloves of garlic in a little oil. Once they are browned, add the washed and sliced ​​courgettes and cook for about 20 minutes. Seven minutes before turning off the heat add the courgette flowers. Now prepare the Parmesan cream, whisk together in a bowl, the grated Parmesan and the milk: pour them a little at a time and blend, so you can decide the consistency to be given to the cream. Put a pan with water on the fire and when it is boiling add salt and dip the noodles. Add a drop of oil to the water to prevent it from sticking to each other. After a few minutes, drain them and prepare the dishes: on the bottom, place a few spoonfuls of Parmesan cream, then pour the tagliatelle and then the zucchini sauce. Finish with a generous sprinkling of chopped lavender flowers. Bring to the table very hot.

And now the wine….

A delicate dish like that of lavender noodles should be accompanied with a fresh, fragrant and persistent wine. The ideal combination is with La Ferola, a Passerina from the Marche winery Costadoro, a wine with a straw yellow color, which releases aromas of yellow pulp fruit, citrus and in the mouth it has a pleasant freshness and minerality. Serving temperature 10 °.

How to cook spelled – Italian Cuisine


Tips to bring spelled to the table, a versatile cereal, easy to cook, perfect paired with fish, meat and vegetables

Spelled it is a cereal with very ancient origins: the Romans made it the "puls", a kind of polenta that remained the most consumed food of the poor even in the imperial age. Since each ear generally bears only one kernels, it was gradually replaced by other cereals even if, with the return of interest in regional, poor and traditional foods, a new moment of glory is reliving!

Its name indicates three species of grasses of the same botanical genus of wheat: Triticum monococcum, Triticum turgidum and Triticum aestivum and unlike soft and hard wheat, the three species of spelled are dressed grains. For this reason the beans, after threshing, require mechanical procedures to be peeled. Sometimes they can also be pearly, such as barley and rice, and this makes them clearer but reduces the amount of fiber and nutrients.

The pairings

Spelled has a very particular aroma, which adapts very well to decisive combinations. It can be combined with fish and vegetables, it can be an accompaniment for meat, which, with spelled as a garnish, creates many unique dishes. On the market it is pearly, semi-pearly, whole (with the outer film of the grain, called glumetta), broken, in flour and flakes for breakfast. Spelled is a highly appreciated food in the kitchen and considered among those beneficial to health. Especially the hulled one, it contains a lot of fiber, carbohydrates, proteins, valuable fats and vitamins, in particular from group B. It is also low in calories and, absorbing a lot of water, it immediately gives a sense of satiety. Folk medicine has always attributed to him energy, refreshing and intestinal regulation properties. Those pearly and semi-pearly with chemical treatments have lost part of their nutritional properties and are considered of lesser quality.

how to cook spelled

How to prepare it

First wash the spelled under running water to remove all impurities. If you use hulled spelled, remember to leave it to soak the night before, for pearly spelled it doesn't need to be soaked. Spelled is consumed boiled, in abundant salted water: the hulled one cooks in about an hour, the pearly or semi-pearly one in 30 minutes. Double the water must always be considered compared to the cereal. Once cooked, let it rest for ten minutes to absorb all the water before seasoning it. It can also be toasted as if it were rice or steamed.

Vegetables, fish or meat: the ideal pairings

Spelled is a very versatile food, it goes very well with vegetables, fish or meat to prepare appetizers, first or second courses. It can be used in timbales or instead of rice in supplì. It is excellent in a salad with cherry tomatoes, green beans and olives, accompanied by mozzarella, basil and tomato or with a pesto of zucchini and prawns. A fresh and summery recipe is spelled with aubergine cream, walnuts, pine nuts and mint. Combined with cooked vegetables it gives flavor to soups or gives a load of protein combined with sauteed legumes. Spelled can also be used to prepare sweets, with honey, ricotta and cinnamon. But remember to cook the spelled separately from the ingredients.

Bread, biscuits and cakes

Spelled flour is an excellent alternative to type 00 flour for preparing cakes, breads or biscuits. It is more digestible than 00 flour, it is less caloric and has a gluten more easily attacked by our digestive system. Furthermore, being spelled less refined than soft wheat, it maintains more nutrients.

Here are some tips to bring it to the table

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