Qualche giorno favi abbiamo illustrato le caratteristiche del kamut, un cereale la cui farina viene sempre più spesso sostituita a quella di frumento; oggi vediamo una ricetta a base di kamut e carciofi, che oltre ad essere e nutriente, è anche leggera, in quanto apporta 160 calorie per porzione, ovvero la sfoglia croccante di kamut con i carciofi. Vediamo come realizzarla.
Sfoglia croccante di kamut con i carciofi
Ingredienti
Per l’impasto: 280 grammi di farina di kamut, 40 grammi di olio extravergine d’oliva, sale e acqua. Per la farcitura: 10 carciofi, 2 cipollotti, 15 grammi di prezzemolo in foglie, 20 di olio extravergine d’oliva, 30 grammi di Parmigiano in scaglie, succo spremuto di un limone, sale e pepe.
Preparazione
Per preparare l’impasto, versate la farina di kamut a fontana sulla spianatoia, aggiungete nel centro due cucchiai d’olio extravergine d’oliva, un pizzico di sale e impastate; proseguite aggiungendo acqua fredda, sempre impastando finché la farina non assorbirà completamente l’acqua e l’impasto risulterà compatto e molto liscio in superficie. Formate una palla con l’impasto, avvolgetela con una pellicola e fatela riposare in frigorifero per circa 30 minuti.
Nel frattempo preparate i carciofi, puliteli eliminando i gambi, le spine e le foglie esterne più dure, tagliateli ciascuno in otto parti e immergete i pezzetti in acqua acidula con il succo filtrato del limone. Sbucciate i cipollotti, eliminate la parte verde più dura e tritateli con il prezzemolo; fate cuocere i carciofi al vapore per dieci minuti; scaldate l’olio in una padella e unite il trito di cipollotti e prezzemolo, e fate rosolare per due minuti, aggiungete i carciofi, salate, pepate e mescolate per insaporire.
Scaldate il forno a 180°C, stendete l’impasto in una sfoglia sottile, disponetela in una teglia coperta da carta d forno, farcite con i carciofi e cuocete nel forno per 20-25 minuti. Dopo ave sfornato, condite la sfoglia al kamut e carciofi con il Parmigiano a scaglie e servite ancora calda.
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