Field herbs

INGREDIENTS:

Dough:
- 150 gr. single-coconut spelt flour;
- 3 tablespoons extra olive oil;
- salt and water to taste

Filling:
- 100 gr. pearl spelt;
- 1 kg mixed herbs: dandelion, rosole, spinach, chard, chicory (or other herbs as desired);
- 200 grams of ricotta/tofu; - 1 clove of garlic; - salt and extra virgin olive oil to taste;
- as desired: raisins or other dried fruit.

PROCEDURE:

1. Make the dough
In a large bowl, combine the flour with a pinch of salt and oil. Pour in the water a little at a time, kneading until you get a smooth and elastic dough. Cover it with a tea towel and let it sit for 30 minutes.

2. Cook the filling.
Rinse the spelt under running water, then place it in a saucepan with 200 ml of cold water. Cook over low heat for about 30 minutes, adding salt only after the first 15 minutes.
Wash the herbs thoroughly and blanch them in salted water for 15 minutes. Drain them well and pass them back in a pan with a drizzle of oil and garlic to flavor them.
Once cooked, combine everything in a bowl: spelt, herbs, ricotta or tofu, salt & pepper to taste 3.

Roll out and fill
Dust the work surface with flour and roll out the dough with a rolling pin to a thin sheet. Spread the filling evenly, then roll the strudel gently, sealing the edges well.

4. Inform and enjoy!
Place the strudel on a baking sheet lined with parchment paper. For a crisp, aromatic finish, lightly moisten your hands with water, gently dab the surface of the strudel and sprinkle it with toasted sesame seeds. Bake in a preheated oven at 180°C for 20-30 minutes

, until golden brown.

INGREDIENTS:

FOR THE SPELT: 250 g pearl spelt, 3 or 4 bunches of bruscandoli, 1 onion, 3 tablespoons extra olive oil, salt, pepper, parmesan (optional).

FOR THE OMELET: 4 eggs, 1 onion, ¾ bunches of carletti (Silene), extra virgin olive oil, salt, pepper.

PROCEDURE:

Spelt: wash the spelt and cook it with 500 ml of cold water, when the water boils add the salt, lower the heat to low, after about 20 minutes, having absorbed the water, it's ready. In a pan, put some oil and the thinly sliced onion, over low heat, after a few minutes add the bruscandoli cut into small pieces with 2 ladles of hot water (or vegetable broth) and finish cooking for another 15 minutes. Add the spelt to the bruscandoli sauce, pepper, stir in the Parmesan cheese and, if necessary, add broth

or hot water.

Omelette: slice the onion and put it in a pan with a little oil, add the thinly cut carletti and “stew” on low heat for 5 minutes, pour in the eggs, beaten, and season with salt and pepper, cook over low heat for a few minutes with a covered pot.

INGREDIENTS:

• 100 grams of bruscandoli
• 1/2 onion
• 280 grams of Sant'Andrea rice
• Vegetable broth
• Butter nut
• evo oil q.b

PROCEDURE: Clean the bruscandoli by cutting them into very small pieces, keeping 10 grams aside for decoration.
In a pan, sear the bruscandoli for decoration and keep aside.
Cut the onion finely and sauté it in a saucepan with the oil.
Add the previously cut bruscandoli and let them dry with a cup of water, when they are cooked, add the rice.
Toast it over high heat and a ladle at a time, add the broth until it is cooked and creamy.
With the heat off, add the butter and mix.

Plate the risotto and add the browned bruscandoli as decoration.