Tag: kamut

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Puglia bagels with kamut flour homemade

Puglia bagels with kamut flourcascata

Taralli pugliesi or Puglia bagels with kamut flour. Tarallo is a kind of bagel from Southern Italy.

Do you remember the stocking of the Epiphany??? My daughter wants the bagels and so I decided to make them homemade! it was easy, turning between cookbooks paper and web, here is the recipe. I decided to do it with kamut flour, since I love it, Taralli pugliesi or Puglia bagels with kamut flour:

Puglia bagels with kamut flour homemade
 
Stampa
Preparazione
Cottura
Tempo totale
 
Puglia bagels with kamut flour homemade of course, home made, with the lightness of kamut flour.
Autore:
Ricetta: Appetizer
Cucina: Italian
Ingredienti
  • 250 g of flour Kamut
  • 100 ml white wine (prosecco for me)
  • 65 ml of oil
  • 1 teaspoon salt
Preparazione
  1. Add the salt to the flour
  2. Place a mound in the center,joint the oil, and then begin to knead with wine.Form a homogeneous mixture, cover with plastic wrap and let it rest a half hour.
  3. After Try to form cylinders of about 4 cm long and close.
  4. Spread on a floured surface to line up all the bagels prepared.
  5. Boil the water and put the bagels, when they come to surface they are ready.
  6. Drain them and put them on a plate and let them dry.
  7. Place them on a baking sheet and bake at 200 ° C for 20 minutes
Note
with these doses prepare two baking sheets, about forty bagels

Oh my mom .. I go to see Masterchef!! You follow it?  What do you think? kisses Kisses

Puglia bagels with kamut flour image 1 Puglia bagels with kamut flour image 2 Puglia bagels with kamut flour image 3 Puglia bagels with kamut flour image 4

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Small potato dumplings with kamut flour

Small potato dumplings with kamut flour

An idea or an alternative to regular potato dumplings? kamut flour dumplings! You have to try

Small potato dumplings with kamut flour
 
Stampa
Preparazione
Cottura
Tempo totale
 
Small potato dumplings with kamut flour, They are delicious and lighter gnocchi made with traditional flour kamut flour because it is very digestible.
Autore:
Ricetta: First course
Cucina: Italian
Ingredienti
  • 800 g of potatoes in white paste
  • 400 g kamut flour approx
  • one teaspoon fine salt
  • 3-4 bay leaves
  • 2-3 Sage leaves
  • Marjoram to taste
  • butter as needed
Preparazione
  1. Cook the potatoes for about 20-30 minutes over medium heat. Attention to ensure that you do not split or you make with water and it will be difficult to get drumplings.
  2. Drain and peel potatoes, put them in the potato masher while still warm, season with 1 teaspoon salt and add the flour.
  3. The amount of flour is relative because it depends on how potatoes take
  4. Knead until you have a smooth and homogeneous dough.
  5. Form cylinders and cut into chunks that form the dumplings
  6. Boil water with little oil, season with salt and toss drumplings
  7. When they afloat are ready
  8. In a saucepan melt butter with herbs and put on drumplings
  9. Sprinkle with grated cheese and serve.
Note
They are delicious and lighter gnocchi made with traditional flour kamut flour because it is very digestible.

A trick is to freeze them: they are posted on a floured tray and store in freezer covered with plastic wrap and leave it for 4-5 hours.

If you want to use right away it will be easier to immerse in boiling water because it will retain their shape, or else you can put in a bag and store them in the freezer for a next use!

Today is a beautiful rainy day than like me! We have just returned from a dinner together to celebrate the wedding anniversary of the in-laws.

byebye

Small potato dumplings with kamut flour image 1

Small potato dumplings with kamut flour image 2

Small potato dumplings with kamut flour image 3