All recipes written by Gordon Ramsay
Clean the asparagus and boil them al dente, then cut them into rounds. Mix the special flour with the yeast dissolved in 300 g of water. Let this poolish rise for at least 6 hours at room temperature or for 12 hours in the fridge. Then add the spelled flour, 30 g of oil, 8 g of salt; knead and let the obtained dough rise for about 1 hour and 30 'at room temperature.
Not just soups and salads. The spelled, and in particular flour, is an excellent ally also for the preparation of desserts. A taste slightly different, lightness is naturalness: are the advantages of this ingredient, capable of providing a caloric intake of 335 Kcal per 100 grams compared to 364 of normal wheat flour. The spelled, then, is generally grown at altitude, is resistant and it does not require weeding or fertilization based on chemical products: in general, therefore, it is a cereal "more natural"And suitable for those looking for authentic flavors and friends of the environment. Not only. Spelled flour is also particularly rich in protein (15%) and of B vitamins. The content of gluten it is also lower, therefore suitable also for those who have intolerances, but not for celiacs.
The contribution of fibers, made particularly rich by the presence of his casing: for this reason, both in the choice of the beans and in the flour, the hulled spelled, while that pearled (lighter) a lower nutritional richness replaces a higher cooking speed. In fact, the hulled spelled is only removed husk, i.e. the outermost envelope, without great nutritional values. While the pearly one undergoes an abrasion process similar to that of rice. Spelled flour is the product obtained by grinding the Triticum spelta (or spelled major), Triticum dicoccum (properly spelled, or medium spelled, very similar to durum wheat) or Triticum monococcum (small spelled). From the point of view of taste, bread, pasta is desserts based on spelled they are usually preferred over preparations with wholemeal flour.
Some examples of sweets? Let's start with the simplest. Inspired by the gastronomy that most uses spelled, that is, that of the Apennine belt which, starting from Tuscany, arrives to Puglia passing through Umbria. Let's start with spelled flour biscuits. To prepare them you must have 3 parts of spelled flour and one of white flour, to pass through a sieve, arrange on a pastry board and sprinkle with sugar, eggs, butter, a pinch of salt, grated lemon peel, milk and vanilla yeast . After kneading the dough, the dough is rolled out and then small triangles are made to cook in the oven for 15 minutes. With the same procedure they can also be prepared tarts. Or greedy biscuits, such as i spelled biscuits with ricotta cream. Or one pie, to be prepared by mixing 150 g of spelled flour and 100 of white flour. Or one more spelled apple pie, mixing it also here with the white flour (this time in proportion of 2 to 1 for the latter).
As you can see, we generally recommend thecombination of spelled flour and white flour. But not always: much also depends on the kind of flour used. In general, flour is recommended for desserts spelled or monococco spelled, more tender. They will result very crumbly sweets, which require less use of fats and sugars thanks to the slightly sweet taste of spelled. Typically, for transform a "normal" dessert with wheat flour in one made with spelled flour, it is necessary halve the doses made with flour. During the leavenedmoreover, with spelled flour the doughs tend to increase more in volume. But be careful: there are no fixed "laws" in this regard, you must scrupulously rely on the doses indicated or try many tests.
However, you can also prepare sweets like i chocolate spelled flour bricks, to be prepared with only spelled flour: dark chocolate must be minced, melted with butter in a bain-marie pan; whip the eggs with the sugar until you get a frothy cream, add the flour, cocoa, a pinch of salt, the melted chocolate with the butter and chopped pistachios. At this point, pour everything into a mold and put in the oven, with a final sprinkling of cocoa. Other delicious recipes? Try the Spelled pastiera or the cake with frangipani and strawberries, not to mention the spelled pancakes.
Spelled, however, in sweets can also come into play in other ways than flour. For example, with the sweet spelled. To prepare it, just put the milk in a saucepan and, once it has boiled, throw in the spelled grains, sugar, vanilla, cloves, raisins and pine nuts. And stirring constantly. When the spelled is still al dente, remove the container from the heat and put the mixture in buttered molds to let cool. Final touch, a sprinkling of cinnamon.
Just like common common wheat, spelled also contains gluten and therefore it is certainly not indicated in the daily diet of those suffering from celiac disease or intolerances. On the contrary, people allergic to wheat proteins can instead tolerate those contained in spelled, much more digestible. In the case of chronic colitis, however, it is better to avoid: spelled, even considered sacred for ancient Italic peoples such as Latini, Umbri and Sabini, contains high quantities fibers from which also subjects with particular intestinal or digestive problems should keep away.
But this type of wheat, dating back to at least five thousand years ago and widespread not only in the beautiful country but also in much of Mediterranean Europe especially from 20th century, boasts numerous beneficial properties. At the base of human nutrition already in the Neolithic (in particular the small one also called monococco), the most common spelled in Italy is currently called medium or dicocco, although there is also the great or spelled quality, mostly cultivated in France. With the arrival of soft and hard wheat, over the centuries, spelled plantations in the old continent have greatly reduced and today it is a product of the earth linked above all to concepts of organic agriculture and the enhancement of areas rural border. Still, it remains a cereal to be (re) discovered, basically because it is very important for the diet based on Welfare of those who use it in the kitchen.
Among its most important positive aspects one can only start from the greater protein content of spelled compared to many other types of wheat. Without forgetting the excellent quantities of vitamins (especially A, B2 and B3) e salts minerals (phosphorus, potassium and magnesium in large part) and, on the contrary, the decidedly low ones of fat. The important fiber content, on the other hand, represents a negative aspect in some ways, but certainly positive for others. Its laxative property can in fact be read favorably by those with constipation problems, while another point in its favor to never do without it is the contribution low calorie spelled, roughly equal to 340 kilocalories per 100 grams.
To make it more palatable at the table and to encourage the assimilation of its proteins, many people consume spelled accompanying it with legumes. And the advice also applies to those suffering from diseases such as gastritis and digestive disorders, as it is a beneficial cereal in this sense. At the table, moreover, the fact helps to lose weight, as a satiating food that can help to limit the quantities of food and especially calories during meals. Considering the presence of fibers, then, it is clear that we are talking about a grain that greatly favors the depuration body. Still, among the benefits of spelled, we must not forget the one related to its content niacin, vitamin that would help lower bad cholesterol levels and cardiovascular risk. Finally, spelled is considered useful for reducing the diabetes type 2 and those related to ischemias and obesity. In short, it's really time to go back to basics and rediscover an ancient grain with so many benefits.
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