Excursions / recipes

Spelt Soup, Pumpkin and Chickpeas

Ingredients for 6 people: 250 grams of barley, 100 g of cooked chickpeas, onion and 1kg of pumpkin flesh.

Boil slowly 250g spelled in salted water (1:4 ie at least 1 liter of water) for about 40 minuti.Nel the meantime, prepare the sauce by putting in a large pot onion and diced pumpkin and when everything is cooked blend with a hand blender. In the meantime, cook the vegetables that go soaked the day before and then I bake it with the pressure cooker (here we use a variety of chickpeas very old to smaller than normal chickpeas on the market for the benefit of taste really different and good! !).

The variety of chickpeas that we have comes from a producer of Sulmona: Tonino De Santis. Merge everything and leave for about 10 minutes cosichè the flavors marry. Serve with a drizzle of extra virgin olive oil and croutons.

This recipe is born to eat the pumpkin to my children who refused to see it only in the pot .... the sughino orange color is also very good for a first season of dry pasta.

A typical dish and forgotten: The Pancotto

Dish poor agro-pastoral tradition and symbol of the central and southern Apennines and peasant known in different variants and grows in many ways. Was widespread in the North and the South in many regional recipes depending on the availability of ingredients ... The Pancotto is one of the best examples of doing household and if I can for our children ... With all these snacks ... And 'a light meal and also extremely nutritious and economical.

Ranked # 1 from grandmother's recipe handed down to Bruna doses for 3 or 4 persons: Strictly stale bread that is a few days (4 beautiful slices) half a liter of salted water and boil 5 minutes with 1 clove of garlic and whole red dress then sulmona a few sprigs of rosemary a handful of grated cheese 1 tablespoon extra virgin olive oil.

Ranked # 2 Recipe handed down to by Adriana Gandolfi doses for 3 or 4 persons Strictly stale bread half a liter of boiling water where I did one garlic cloves 2 bay leaves us remember that the laurel must be collected at least 2 times before seen that as soon as it has collected and indigestible toxins (even animals do not eat it) 1 tablespoon extra virgin olive oil, salt ... the shepherds did it with the whey and curd after caseazione ...

Pizzelle or Ferratelle

They are the sweets of Abruzzo that were used in the festivities. To cook today we still use the irons (hence the name ferratelle) when they are cooked in the form of lace or lace (hence the name pizzelle) ingerdienti: 500g flour, 3 eggs, a cup of olive oil, sugar, half a cup or 1 egg and a tablespoon of sugar 1 ½ and ½ oil 80 grams of flour knead and roll out with a spoon on piping hot iron, press and count a few seconds (I count to 15 seconds) remove and garnish with grape jam inside and ground nuts.

Fresh goat cheese, fried

Slice the fresh goat cheese, the cheese must be a few days (called "first cheese salt") Sprinkle the egg where we squeezed a bit of lemon (used to remove the smell of the egg) and then pass the breadcrumbs, fry in plenty of hot oil and serve hot with fresh tomato salad.

It 'sa recipe that combines useful and vegetarian eggs and cheese so abundant here with us in Abruzzo. The goat cheese is lighter and less rich in fat.

Spelt Soup Vegetarian Good Marisa

Ingredients for 6 people: 250 g of spelled, a carrot, a small clove of garlic, a leaf and stalk of celery, onion, zucchini and 5 beautiful ripe tomatoes or a bottle of tomato sauce, 100g of cooked beans.

Boil slowly 250g spelled in salted water (1:4 ie at least 1 liter of water) for about 40 minutes. In the meantime, take a sughino 1 with garlic, onion, celery, carrots and zucchini squash in the summer or in the winter most abundant ripe tomato and when everything is cooked blend with a hand blender. In the meantime, cook the vegetables that can be rods, even the beans lend themselves very well. Merge everything and leave for about 10 minutes cosichè the flavors marry. Serve with a drizzle of extra virgin olive oil and croutons.

This recipe came to eat vegetables to my children who refused to see them only in the pot .... sughino the orange is very good for a first season of dry pasta.

Piancozze by Marisa

When I arrived Decontra the village women was immediately given clear indications about the use and costunmi of the place such as the case of gastronomic piancozze in the various neighboring countries have taken different names: the prangozze, the shit, the maltagliati, the taccozze, the taccozzelle a bit 'smaller ... However, a homemade pasta that is very well eat that has always characterized these places: simple and genuine. Method: Knead on a work surface is water and flour solina with one or two eggs as you like, you work a lot and then stretches the dough not too thin. It is left to dry for a moment (even an hour) and then cut into diamond shapes unequal wide enough. Just quell'oretta put on the sauce, which should be homemade tomato without seeds and skins: the real fresh peasant past. A simple sauce with a good tomato and oil simmered little by little that is no more than 15 minutes. When the pasta is cooked, it is seasoned in a large earthenware dish and it tasted even better with two tufts of fresh ricotta on top of ...

This dish is loved by his grandfather Paolino and Mark Manilla even children are crazy and it's really really easy to do.

Recipes with farro

The homemade pasta was compopsta often than once a mixture of mixed flour (I still remember my grandmother Maria Pescocostanzo that when massed added if necessary durum wheat flour and wheat flour ..) So put 500g of flour mixed , 2 eggs, 150 gr. of water, a teaspoon of oil that makes the dough more elastic and knead vigorously until the mixture is smooth and homogeneous. During processing you add flour if the dough is too soft and sticky. It is generally a good idea to rest for about twenty minutes before you roll it out on a work surface to form maltagliati, called in abruzzo Taccuni (in Pescocostanzo) and "piancozze" (Decontra to where I live now). Piancozze solina.

Tart with spelled marisa:

300 gr. Spelt flour - 2 whole eggs - 1 cup of sugar - 1 cup of olive oil - grated lemon rind - 1 packet yeast

Form a dough and roll it gently, compose and put over the tart jam (preferably homemade) over the jam you can put pieces of fruit or edible flowers of the season, so garnished bake at 180 degrees for 40 minutes..

Spelt soup: cook in salt water (1:4) for about 40 minutes then condisci as you want.

Spelt salad: cook in salt water (1:3) for 25 minutes exactly and then drain the little remaining water and season to taste.

Polenta di farro: lentamnete cook the contents of this bag for about 20 minutes, then close and leave for another 10 minutes. Then condisci you like, you can also eat it cold the next day sliced​​.

The farro

It 'a very ancient grain it is rich in fiber: regulates the function of the intestine, lowers blood sugar after a meal, increases insulin sensitivity in diabetics, and ultimately improve the composition of the intestinal flora (Dr. Paul Pigott from "life in the Country ")

The solina Caramanico is an ancient variety of corn almost disappeared. It lends itself very well for baking so for all preparations that need to rise (pizza, bread buns, cakes ...)

This product is a project of restoration and enhancement of ancient varieties cultivated for centuries in Abruzzo. The rediscovery of this ancient culture is the result of joint action between the Majella National Park through the project "We grow biodiversity" and a group of farmers custodians, including Camillo Pietrantica, committed to provide the consumer with a product really careful special expression of a land rich in traditions like Abruzzo and authentic flavors.

Today the cultivation and consumption of spelled are rediscovering why is a cereal that is well suited to low temperatures and poor soils and does not require the administration of chemical fertilizers (therefore can be considered organic food); It has less calories than other cereals, a low fat, high in fiber and low glycemic index.

For those who have diabetes.

Spelt has a glycemic index of less than rice and white bread, this means that compared to these foods have a lower Capacity to increase your blood sugar; therefore the consumption of barley is suitable for those with diabetes or impaired glucose tolerance, which needs to control blood sugar.