SPRING AND SUMMER RECIPES
Ingredients for a cake for 4 people:
100 g Kamut wheat (this recipe uses 10-minute fast-cooking variety, ‘C’è di Buono’ by Pedon)
250 g milk
90 g sugar
40 g butter
50 g dried blueberries
20 g cask-aged grappa
Put the milk, sugar and Kamut in a saucepan. Cook over medium-low heat until the milk is completely absorbed. Once the Kamut has absorbed all the liquid, put it in the bowl with the blueberries previously soaked in grappa. Add the butter and mix well, then add the egg, continuing to incorporate all the ingredients. Pour the mixture into a baking tin lined with well-greased parchment paper on the bottom and bake at 150°C (300°F) for about 25 minutes. Once cooled, remove from the tin and decorate with sifted icing sugar.
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Credits Italian Chef Cooking School. Ph. Elisa Andreini
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