Recipes made in Italy by Italians in Italian. Translated for You with Love

Nonno's tart with Kamut flour

Nonno's tart with Kamut flour
12 oz Kamut flour (light)
12 oz Corn malt
3 tsp Malt corn
5 oz Corn oil
1 Sachet baking powder
1 Untreated orange
1 tsp Cinnamon
1 oz Grated coconut
1 oz Bitter cocoa
2 oz Peeled almond
2 oz Corn starch
1/2 Vanilla in stick

For the cocoa cream, blend the almonds to obtain a kind of flour. Combine 22 ounces of water, three successive times, blending until you get smooth milk. Pour 13 ounces into a saucepan with 9 ounces of corn malt, vanilla, and a pinch of salt. Cook over low heat, stirring. Mix aside from the starch, 1 ounce of cocoa, and the grated peel of 1/2 orange and incorporate the remaining almond milk. Pour into the saucepan, stirring, and let it thicken. Transfer to a bowl and let it cool.

Pour into a bowl the flour, baking powder, the grated peel of 1/2 orange, a pinch of salt, and cinnamon. Mix the oil and 3 ounces of malt with 1 ounce of water, combine in the bowl, mix and transfer the dough on the floured surface. Form a stick, wrap it in film and let it rest for 30 minutes.

Divide the dough into two parts (2/3 and 1/3). Spread the largest one to 0.5 inches thick and transfer it in a mold (about 11 inches) oiled and floured. Pour the cream of cocoa, spread the remaining dough, cover the filling, and seal. Bucherella with a fork and bake at 392° F for 20 minutes.

Bake and pluck the cake of the grandfather with 3 teaspoons of malt, dissolved with 1 of water. Sprinkle with the grated coconut and sprinkle with the remaining cocoa.

Prosecco risotto

Prosecco risotto

Trending Recipes
Prosecco risotto

Prosecco risotto