How to Make Orecchiette with 'Grano Arso' Flour | Pasta Grannies
Автор: Pasta Grannies
Загружено: 2018-05-24
Просмотров: 24865
Описание:
Maria Lucia and Domenica make orecchiette pasta using an unusual flour called 'grano arso'. This translates as burnt wheat and it comes from the time when peasants were allowed to glean any wheat grains left from after the stubble had been torched after harvesting. The smoky flour was added to normal flour as a way of making it go further.
For the pasta:
200g finely ground durum wheat flour (semola rimacinata)
100g burnt wheat (grano arso) flour
150 ml warm water
For the condimento:
500g cima di rapa, prepared weight
1tsp chilli flakes (or to taste)
2 garlic cloves, chopped
You can find grano arso flour in a good Italian delicatessens, Eataly, and online. Also apparently you can bake wheat flour in the oven until it browns; I haven't tried this - but google Saveur magazine's article from October 2017 about it. Then let me know how you get on 😊
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