Italian Plumcake Kamut, Chicken And Sage Recipe

Name: Italian Plumcake Kamut, Chicken And Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 1/3 ounces kamut flour; 3 eggs; 6 3/4 tablespoons semi-skimmed milk; 6 3/4 tablespoons vegetable oil; 15/16 cup grated Gruyere; 7 ounces boned chicken thighs cooked and; 10 sage leaves; 1 packet yeast; salt; pepper

Servings: persons

6 1/3 ounces kamut flour
3 eggs
6 3/4 tablespoons semi-skimmed milk
6 3/4 tablespoons vegetable oil
15/16 cup grated Gruyere
7 ounces boned chicken thighs cooked and
10 sage leaves
1 packet yeast
salt
pepper

1
Heat oven to 180u00b0C.
2
Chop the chicken thighs.
3
Coarsely chop the sage.
4
Cover with parchment paper a loaf pan.
5
Beat the eggs lightly with oil and milk.
6
Add the flour, kamut, Gruyere cheese, chicken and sage.
7
Season with salt and pepper.
8
Mix gently and incorporate the yeast.
9
Pour the mixture into the mold and bake immediately.

598

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 1/3 ounces kamut flour, 3 eggs, 6 3/4 tablespoons semi-skimmed milk, 6 3/4 tablespoons vegetable oil, and more.

Yes, Italian Plumcake Kamut, Chicken And Sage falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Italian Plumcake Kamut, Chicken And Sage

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