Kamut snack

Ingredients for 4 people:

400 g Kamut wheat (this recipe uses 10-minute fast-cooking variety, ‘C’è di Buono’ by Pedon)
Sweet paprika
Oil for frying

Put the water, salt and a little paprika in a saucepan. Bring to the boil, add and over-cook the Kamut for 30 minutes or more (depending on the type of Kamut). Once cooked spread it on a baking sheet and let it dry in an oven at 90°C (195°F) until it has completely dried. Then break it into the desired pieces and fry it in boiling oil. Season with salt and sprinkle with paprika.

Chef : Andrea Riva Moscara
Credits Italian Chef Cooking School. Ph. Elisa Andreini

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