Transcript Diapositiva 1 - IIS Tecnico Professionale Spoleto

Spelt Bread Recipe
1 tablespoon active dry yeast
●2 cups warm water (105° to 110° F)
●3 tablespoons honey
●3 tablespoons melted butter
●2 teaspoons sea salt
●6 cups spelt flour (use any combination of whole or
white spelt)
●
Combine the yeast, water and honey in a large warm bowl. Let stand for 10 minutes or until the yeast softens. Stir in the
butter and salt and 3 cups of the flour. Stir vigorously with a wooden spoon. Add the remaining flour in increments until
the dough becomes too stiff to stir, then place the dough on a lightly floured surface. Knead for about 6 minutes,
adding any remaining flour as necessary, until the dough becomes smooth and elastic. Do not overknead.
Place the dough in a lightly greased bowl. Cover and let rise in a warm, draft-free spot for about 2 hours or until
doubled in bulk.
Grease two 8 ½" x 4 ½" loaf pans. Punch the dough down to deflate it and divide it in half. Form each half into a
smooth loaf and place in a prepared pan. Cover and let rise in a warm, draft-free spot for about 1 hour or until the
dough has risen to the top of the pans.
Preheat the oven to 350° F.
Uncover the risen loaves. Place the pans on a heavy baking sheet and bake for 45 minutes or until the tops are light
brown and crusty. Remove from the oven and tap out of the pan into the baking sheet. Turn the oven off and return the
breads to the oven to crisp for 5 minutes. Remove from the oven and let cool on a wire rack.
Spelt Grain Salad
1 1/2 cups dry spelt kernels
6 cups water
2 1/4 tsp salt or to taste
1 large clove garlic, chopped
2 Tbsp balsamic vinegar
1/4 tsp freshly ground pepper or to taste
1/4 cup extra-virgin olive oil
2 tomatoes, seeded, diced small
1 small sweet onion, chopped
1/4 cup each: chopped chives, chopped flat-leaf parsley, chopped fresh basil
Put spelt and water in medium pan. Bring to boil
on high heat. Turn heat to medium-low. Cover
and simmer until almost tender, about 40
minutes. Add 2 teaspoons salt. Simmer until
tender but still chewy, about 10 minutes. Drain
well. Transfer to large serving bowl. Cool to room
temperature.
In a medium bowl, mash garlic and 1/4 teaspoon
salt to a paste with a fork or pestle. Whisk in
vinegar and pepper. Whisk in oil.
Add tomatoes, onion, chives, parsley and basil to
the cooled spelt. Toss to combine. Add vinegar
mixture. Toss to coat. Adjust salt and pepper if
needed. Serve at room temperature. Makes about
6 cups.
Spelt Soup
Preparation : 10 minutes
Cooking time : 2 hours (plus soaking time)
1 cup farro, washed in cold water and soaked for at least 6
hours, or overnight (save the soaking water)
1 ham hock*
1 medium carrot, diced
1 medium onion, diced
1 stalks celery, diced
4 ripe, medium tomatoes, or 1 14 oz tin, or 3 - 4 TBSP tomato
puree
Pecorino cheese, grated, as much as you like
Toasted French or Italian bread to serve alongside the soup
4 TBSP good olive oil, 2 for sautée, 2 to add when serving
Salt and pepper to taste.
In a saucepan with a lid, cover the farro with the soaking water, add the ham hock (you can also add the hock when you add
the tomatoes to the vegetables, below - this will leave the farro with a more distinctive taste), bring to a boil, reduce heat to
low and simmer until not quite tender - depending on the type of farro and the soaking time, from 15 minutes to 1 1/2 hours.
Check occasionally to make sure water is covering the farro, and for doneness. Set aside in a separate bowl.
GENTLY sautée the chopped onion, celery and carrot in 2 TBSP olive oil until onion is transparent - do not brown.
ADD the fresh or canned tomatoes and simmer slowly, until blended and reduced. May be covered or not, depending on how
much water in the tomatoes, how much cooking they need. You can save time by using tomato puree here, if you wish.
ADD farro and ham to sautéed vegetables , mix well, just cover with water and allow to simmer, covered for about an hour,
until farro is quite tender. Discard ham hock, or serve in the soup to your favorite uncle.
SERVE with a dollop of good olive oil on top of each bowl, grated pecorino cheese and toast on the side.
*ALTERNATE: If you don't have a ham hock, you can chop up a few pieces of bacon or pancetta, and sautée the bacon in the
olive oil before adding the carrots, onion and celery.
Spelt with Tuna and
Artichokes
serves 4
Olive oil
1 1/2 cups spelt or the red and green pepper spelt
mix from Trader Joe's
3 cups chicken broth
8-12 ounces artichoke antipasto or chopped jarred
artichokes
1 small can good tuna, packed in oil
Two large handfuls of flat parsley, chopped
About half a cup of shaved Parmesan or pecorino
cheese
Salt and pepper
Heat a little olive oil in a large sauté pan over medium heat. Add the spelt and cook until slightly toasty
and coated in oil - about 2 minutes. Add the chicken broth, one cup at a time, stirring frequently but not
constantly. Add more as it looks dry. The spelt will probably take 30-40 minutes to cook. Just keep an eye
on it and make a salad or cut up some vegetables; it doesn't need to be stirred all the time. When the
spelt berries are chewy and al dente, and most of the liquid has evaporated, turn the heat to medium
high, and add the artichokes and tuna. Cook until heated through.
Add the parsley and cook until wilted, then take off the heat and taste. It won't need much salt, but
perhaps a little pepper.
Raspberry Blueberry Cake
Line bottom of 8-inch (2 L) square cake pan with parchment paper; grease sides. Set aside.
In small bowl, toss together raspberries, blueberries and 2 tbsp (25 mL) of the all-purpose flour; set aside.
In bowl, whisk spelt flour, remaining all-purpose flour, baking powder, baking soda and salt. In separate large bowl, beat
eggs with sugar until pale and thickened, about 3 minutes. Stir in butter, oil and vanilla. Stir in flour mixture until smooth.
Fold in berries. Scrape into prepared pan. Sprinkle with almonds (if using).
Bake in centre of 325°F (160°C) oven for 50 minutes or until golden brown and cake tester inserted in centre comes out
clean. Let cool in pan on rack. (Make-ahead: Cover and store at room temperature for up to 2 days. Or wrap in plastic
wrap and freeze in airtight container for up to 2 weeks.)
1-1/2 cups (375 mL) fresh raspberries
1 cup (250 mL) fresh blueberries
¾ cup (175 mL) all-purpose
1-1/2 cups (375 mL) whole spelt flour
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) salt
3 eggs
2/3 cup (150 mL) sugar
1/3 cup (75 mL) butter, melted
1/4 cup (50 mL) olive oil
1 tsp (5 mL) vanilla
1/3 cup (75 mL) sliced almonds, optional