1. To look closely (click to enlarge), grains of wheat are bulging and color more vivid than those of emmer and hard wheat in general. 2. While soups are known, especially of broken grains (farricello, bulgur, semolone etc.), wheat pilaf served with vegetables or to season different is rediscovered: it's really delicious. . .
Among the old dishes that you can re-present at the table with great taste, maybe putting on display the various aesthetic contours possible, is the father of our cereals, wheat. It 's so beautiful and curious his presentation that the success of a dinner is guaranteed. We prefer the wheat grains in full ( Triticum aestivum ), which gives the flour to make bread. In stores bio is clean, relatively cheap and is cooked in a relatively short time. But it can be replaced with three different hard grains, such as for consistency glass, sharp edges that give bran as sand emmer (Triticum dicoccum full, do not buy the "pearl"), also known as farro average (while the Rome of the kings of einkorn, T. monococcum , it is almost impossible to find), which is the big spelled spelled ( T. spelta), or the whole wheat (T. durum ) mostly used for making pasta to be cooked whole. In all these
whole grains whole grains give the best. More than bread, pasta and flour products: an entirely different flavor.
Of all the meals of cereal that I have personally rebuilt since the ancient customs, that, in elementary its initial simplicity, but very modern and even avant-garde for the presentation that lends the dish for me than all the others. And although that is simple and costs little, originality and color is fine as a main dish of the day today is ordinary, and as "dish of the feast." For more on the plan is very simple cuisine, light and powerful on the nutritional, tasty and healthy, rich as it is a powerful natural antioxidants.
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GRAIN BOUNDARY INTEGRAL TO YOU. Pottrebbe be broken grains, such as large semolone (rare) or bulgur, but it is partially pre-cooked like spaghetti. And for a homemade soup intimate and the sound would be fine, even better if spelled ("farricello). But for a guest room with whole grains form the council, call it "wheat pilaf, seasoned only briefly (herbs, salt, oil) and be accompanied by the most varied outline, the ricotta with roast vegetables. In short, a flat base, neutral, that is the focus of a palette of many colors and flavors. He has taste, texture and properties unparalleled. E 'of extreme simplicity, and you will see a great combination of versatility. beans, soaked for one night at least, as will be pressure-cooked legumes. Read the time recommended on the label and add something. They must be very well cooked. Do not hesitate to bring them back into the pot, if necessary, of course with a little more 'water. Properly cooked, the grains of wheat or barley should be loosely whipped, due to the loss of natural starch. In normal days, the grains of wheat or barley will be two-thirds of the plate, the other third being covered by legumes, vegetables or vegetables.
But at parties or special occasions, everything changes. The grain will only
center of a large plate individual, preferably in a regular formetta hemispherical, and even better if the pot is a great mangiabilissima crispy flatbread of bread dough baked *, as the old farmer's table Roman ( panis depisticius or focaceus ) cooked over red-hot stone (like the gross Symilus in his poem "Moretum" pseudo-Virgil). However, all around will be arranged in a regular and orderly (for legumes help you with a coffee cup as a form) two tablespoons of beans blacks or Mexicans split pea cream (the cream is formed by itself in the pressure cooker: stir in cooked, with just the whip), more pumpkin in chunks, sliced \u200b\u200bcarrots , fennel, leeks logs or onions in half, baked in the oven for a few minutes and then prepared each col suo mucchietto in modo simmetrico. Sul monticello di grano ci va la nube: uno o due cucchiai di ricotta lavorata con aglio o erbe aromatiche, prezzemolo tritato e poco sale, decorando con gherigli di noce tritati o mandorle affettate. Condire versando sopra, a crudo, olio verde e piccante di frantoio, timo e altre erbe, pepe o altre spezie a piacere. Il peperoncino no
Un piatto di grande scena, una tavolozza di otto colori che incuriosirà i commensali in qualunque occasione. Dipenderà da voi la quantità dei singoli componenti. Se è un assaggio, l’intero primo piatto misto sarà solo una curiosità iniziale. Se invece le quantità fossero notevoli, avrete acrobaticamente e a sorpresa presentato ai commensali in un solo piatto (a questo punto vi serviranno piatti tondi o ovali da portata) l’intero pranzo.
Basterà come antipasto una grande insalata mista con radicchio, rugola, crescione, ravanelli con le foglie, carote e poche foglie di carota finemente tritate, più ovviamente la frutta, per avere fatto il pranzo. Facile e veloce: il lavoro più lungo lo fa la pentola a pressione, mentre voi ve la sbrigate con la gratinatura al forno di 10 min. Ah, dimenticavo: guai a voi se vi azzardate ad aggiungere i soliti invasivi pomodori, che non solo non esistevano, ma che cancellano ogni sapore e colore sottostante.
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* A Narni, per la cena in rigoroso stile romano antico (avevo preparato also garum and Moretum ), held in the villa of his friend Paul Bands, a few days ago, mensae bread dough baked in the oven, specially ordered to a local pizza maker, came very well, almost crunchy as "paper music" Sardinian. And even there we have placed before each diner's original great (30 cm in diameter) dishes with tasty edible color palettes as the most diverse and delicious mounds of food.
