Tartlets Kamut And Farro With Raw Peppers Recipe

Name: Tartlets Kamut And Farro With Raw Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/8 pounds kamut prepared bread, and farro Molino Spadoni, *; 1 packet active dry yeast inside box; 2 tablespoons extra-virgin olive oil Le Conserve della Nonna; 1 3/16 cups warm water; prosciutto diced, crudo Beretta; 1/2 yellow pepper; 1/2 red bell pepper; dried basil; dried oregano; 1 2/3 cups wheat flour; 3 1/2 ounces kamut flour; 5/8 cup barley flour; 3/4 cup flour; 2 tablespoons flax seeds; 1 package dry yeast; 1 tablespoon sugar; 2 tablespoons extra-virgin olive oil Le Conserve della Nonna; 1 pinch salt; 1 1/4 cups lukewarm water

Servings: persons

1 1/8 pounds kamut prepared bread, and farro Molino Spadoni, *
1 packet active dry yeast inside box
2 tablespoons extra-virgin olive oil Le Conserve della Nonna
1 3/16 cups warm water
prosciutto diced, crudo Beretta
1/2 yellow pepper
1/2 red bell pepper
dried basil
dried oregano
1 2/3 cups wheat flour
3 1/2 ounces kamut flour
5/8 cup barley flour
3/4 cup flour
2 tablespoons flax seeds
1 package dry yeast
1 tablespoon sugar
2 tablespoons extra-virgin olive oil Le Conserve della Nonna
1 pinch salt
1 1/4 cups lukewarm water

1
Tartlets kamut and farro with raw peppers
2
In a bowl, mix the prepared bread kamut and farro with a packet of dry yeast and two tablespoons of oil.
3
Pour the water gradually, stirring constantly.
4
Knead the dough on a floured board until smooth and homogeneous but will not heat, folding it over itself several times.
5
Cover with a cloth and let rise in warm place for 15 minutes, after this time on a floured board divide the partially leavened dough into 6 pieces and put them in 6 tartlet molds previously oiled.
6
Cover with a cloth and let rise in warm place until tripled in volume, about 2 hours.
7
After this time, turn oven to 200u00b0C.
8
Wash, dry and cut the peppers into thin strips and place them on the tarts, add the diced ham, sprinkle with oregano and basil and bake on bottom shelf for about 15-18 minutes.
9
Mix all dry ingredients together, add the oil little by little water (you may not be all necessary) the dough should be soft but not sticky, then proceed as in Step 3.

617

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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

You need 19 ingredients. The key ingredients include: 1 1/8 pounds kamut prepared bread, and farro Molino Spadoni, *, 1 packet active dry yeast inside box, 2 tablespoons extra-virgin olive oil Le Conserve della Nonna, 1 3/16 cups warm water, and more.

Yes, Tartlets Kamut And Farro With Raw Peppers 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.

That's it — enjoy your meal!

Tartlets Kamut And Farro With Raw Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions