Tartlets Kamut and Farro With Raw Peppers

Photo: sunflowers8

Ingredients

500 grams of prepared bread kamut and farro Molino Spadoni (*)

1 packet active dry yeast (inside box)

2 tablespoons extra virgin olive oil Le Conserve della Nonna

280 milliliters of warm water

diced Prosciutto crudo Beretta

1/2 yellow pepper

1/2 red bell pepper

dried basil

dried oregano

(*) If you were to find this flour can be made of the equally fragrant tarts usi

200 grams of wheat flour

100 grams of flour Kamut

100 grams of barley flour

100 grams of flour 0

2 tablespoons flax seeds

1 package dry yeast

1 tablespoon sugar

2 tablespoons extra virgin olive oil Le Conserve della Nonna

1 pinch of salt

300 milliliters of lukewarm water

Preparation

Tartlets kamut and farro with raw peppers

In a bowl, mix the prepared bread kamut and farro with a packet of dry yeast and two tablespoons of oil.

Pour the water gradually, stirring constantly.

Knead the dough on a floured board until smooth and homogeneous but will not heat, folding it over itself several times.

Cover with a cloth and let rise in warm place for 15 minutes, after this time on a floured board divide the partially leavened dough into 6 pieces and put them in 6 tartlet molds previously oiled.

Cover with a cloth and let rise in warm place until tripled in volume, about 2 hours.

After this time, turn oven to 200°C.

Wash, dry and cut the peppers into thin strips and place them on the tarts, add the diced ham, sprinkle with oregano and basil and bake on bottom shelf for about 15-18 minutes.

Mix all dry ingredients together, add the oil little by little water (you may not be all necessary) the dough should be soft but not sticky, then proceed as in Step 3.