Tartlets Kamut and Farro With Raw Peppers
http://www.oggipanesalamedomani.it/2011/04/tartellette-di-kamut-e-farro-al-crudo-e.html
Total Steps
8
Ingredients
19
Tools Needed
5
Ingredients
- 500 gram prepared bread kamut and farro Molino Spadoni
- 1 packet active dry yeast
- 2 tablespoons extra virgin olive oil Le Conserve della Nonna
- 280 milliliter warm water
- diced Prosciutto crudo Beretta
- 1/2 yellow pepper
- 1/2 red bell pepper
- dried basil
- dried oregano
- 200 gram wheat flour(optional)
- 100 gram Kamut flour(optional)
- 100 gram barley flour(optional)
- 100 gram flour type 0(optional)
- 2 tablespoons flax seeds(optional)
- 1 package dry yeast(optional)
- 1 tablespoon sugar(optional)
- 2 tablespoons extra virgin olive oil Le Conserve della Nonna(optional)
- 1 pinch salt(optional)
- 300 milliliter lukewarm water(optional)
Instructions
Step 1
In a bowl, mix the prepared bread kamut and farro with a packet of dry yeast and two tablespoons of oil.
Step 2
Pour the water gradually, stirring constantly.
Step 3
Knead the dough on a floured board until smooth and homogeneous, ensuring it does not heat up, and folding it over itself several times.
Step 4
Cover with a cloth and let rise in a warm place for 15 minutes.
Step 5
After 15 minutes, on a floured board, divide the partially leavened dough into 6 pieces and place them in 6 previously oiled tartlet molds.
Step 6
Cover with a cloth and let rise in a warm place until tripled in volume, about 2 hours.
Step 7
Preheat oven to 200°C.
Step 8
Wash, dry, and cut the peppers into thin strips. Arrange them on the tarts, add the diced ham, and sprinkle with oregano and basil. Bake on the bottom shelf for about 15-18 minutes.