Ingredients for 4 people:
400 g Kamut wheat (this recipe uses 10-minute fast-cooking variety, ‘C’è di Buono’ by Pedon)
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.
Credits Italian Chef Cooking School. Ph. Elisa Andreini
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