Recipes

Cavatelli and chickpeas with Martina Franca capocollo

Doses for six people
Ingredients:
300gr of chickpeas "The House of the Birds"(kept soaked for 48 hours in the water ),
200gr of organic queen tomatoes cut into small pieces,
an onion,
a carrot,
two cloves of garlic,
laurel,
extra virgin olive oil (just enough),
hot pepper,
sale,
capocollo of Martina Franca,
450gr of fresh Senatore Cappelli durum wheat cavatelli.

Preparation:
Drain the chickpeas, rinse, then put them in a pan covered with water. To add 4 shelled almonds to facilitate cooking.
Bring to a boil and cook over low heat for three hours. When cooked, drain them, keeping aside 2/3 cups of cooking water and whisk part of it (adding, if necessary, part of the cooking water).
Mondare, wash and chop the carrot, l 'bay, onion and garlic. Put the mince in a saucepan with 4 spoonfuls of oil, lightly brown it and add the tomatoes to flavor for 5 minutes then add the chickpea purée and the chickpeas .
Turn well, salt and cook over moderate heat for 15 minutes adding, if necessary, the chickpea cooking water kept aside. Meanwhile the pasta is cooked, lightly fry the capocollo, cut into strips, in a pan with some’ of oil.
Add the pasta to the chickpeas and finally the capocollo, sprinkle with chilli and serve.

Fig Donut

Ingredients:
200 g. Re-milled semolina Senatore Cappelli "The House of the Birds"
200 g. organic brown sugar "Mascobado"
3 whole organic eggs
100 ml. Organic extra virgin olive oil or sunflower oil
125 ml of water
½ teaspoon of organic cinnamon powder
5-6 ripe figs
1 teaspoon of baking soda
grated peel of 1 limone bio

Preparation:
Beat the eggs with the sugar until a frothy mixture is obtained, add the wire’ oil and’ always stirring water. Add the semolina to which you have added the cinnamon and baking soda. Add the peeled and chopped figs and the lemon peel. Bake in preheated oven at 160 ° for 30-35 minutes.

variants: fresh figs can be replaced with 4 spoonfuls of fig jam.

Tart with Figs

Ingredients:
380 g. Re-milled semolina Senatore Cappelli "The House of the Birds"
130 g. organic brown sugar "Mascobado"
3 organic eggs (2 yolks + 1 full)
125 g. of organic butter ( if you want you can replace it with 100 ml.Extra virgin olive oil or organic sunflower)
a handful of chopped walnuts
grated peel of 1 limone bio
fifteen fresh ripe figs

Work the butter, at room temperature, with sugar, add the eggs (solo 2 yolks + 1 full), then incorporate the lemon flour and peel, roughly working it. Roll out the dough into a buttered and floured baking pan (or covered with parchment paper) cover with the previously peeled figs and cut in half, sprinkle with chopped walnuts. Cover with the strips of pasta and bake in a preheated oven at 180 ° for 35-40 minutes.

According to the seasons, figs can be replaced by other fruit (pears or peaches) previously sauté for fifteen minutes in a saucepan with a few tablespoons of sugar or jam.

Wheat and broccoli salad

Ingredients:
150 g. of peeled Senatore Cappelli wheat (previously bathed)
350 g. of organic broccoli tops
5-6 bio queen tomatoes
30 g. peeled flaked almonds
chili pepper
1 clove of garlic
Extra virgin olive oil

Preparation: After keeping the grain in cold water for at least three hours, cook it in salted water and drain it al dente.
Boil the broccoli in salted water (they must remain al dente), drain and sauté them in a large pan where you have browned the garlic clove, add the chopped tomatoes and cook for 10 minutes.
Let cool and add the wheat, the almond flakes and the peroncino. Season with a drizzle of raw extra virgin olive oil and serve.

Cocoa sarette *

Ingredients:
250 g. Re-milled semolina Senatore Cappelli "The House of the Birds"
200 g. organic brown sugar "Mascobado"
2 whole organic eggs
130 ml. Organic extra virgin olive oil or sunflower oil
130 ml of water
2 spoons of organic bitter cocoa
1 teaspoon of organic baking powder
small pieces of dark chocolate with 70%, bio
12-15 muffin paper cups (diameter 4-5 cm)

Preparation:
Beat the eggs with the sugar until a frothy mixture is obtained, add the oil and water flush, stirring constantly. Add the semolina to which you will have added the cocoa and baking powder. Add the pieces of chocolate, mix well and pour into paper cups (fill in for approx 2/3 the cup)
Bake in preheated oven at 180 ° for 15 minutes (when the "sarette" have cracked on the top insert a toothpick to check the cooking).

* Dedicate to my friend Sara who let the recipe be stolen.

Cake “After Easter”

Ingredients:
250 g. Re-milled semolina Senatore Cappelli "The House of the Birds"
180 g. organic brown sugar "Mascobado"
5 whole organic eggs
200 g. of organic butter or vegetable margarine
6 spoons of water
180 g. grated mixed chocolate
½ teaspoon of organic cinnamon powder
1 sachet of yeast for organic desserts
a pinch of salt

Preparation:
Work the softened butter with the sugar until a soft cream is obtained, add the yolks one at a time, mixing well without stopping to turn, add the water, sifted chocolate and flour and baking powder. Combine the whipped egg whites with a pinch of salt.
Pour the dough into a mold of 22-24 cm in diameter and bake in a preheated oven at 180 ° for 40-45 minutes.
Remove the cake from the oven and when it is cold brush it with fruit jelly and cover it with chopped hazelnuts or almond flakes.

Autumn cake

Ingredients:
200 g. of Semola Senatore Cappelli “The Bird House”
120 g. of organic raw cane sugar
3 whole organic eggs
75 ml. of organic deodorized sunflower oil
50 ml. of water
3-4 cachi (300 g. about pulp )
100 g. of chopped walnuts
1/2 teaspoon of Pimento powder
90 g. of dark chocolate
1/2 sachet of yeast for organic desserts
cover jelly
hazelnuts for covering

Preparation:
Peel the persimmons and blend them with the mixer.
Apart from laciar melt the chocolate in a bain-marie.
Work the eggs with the sugar until a soft cream is obtained, add the oil and water poured flush, then the persimmon pulp. Stirring carefully add the chocolate.
Sift the yeast, add it to the semolina and add everything to the mixture, mixing well.
Add the chopped walnuts and turn well again.
Line a baking sheet of approx. With parchment paper 23 cm. in diameter and pour the mixture.
Bake in a pre-heated oven at 170 ° for 30 – 35 minutes.
Remove the cake from the oven and when it is cold brush it with a very thin layer of gelatin and cover it with chopped hazelnuts.

Carrots pie

Ingredients: 250 g. by Semola Senatore Cappelli from the La Casa degli Uccellini 180 g. of organic raw cane sugar 3 whole organic eggs 80 ml. of organic deodorized sunflower oil 350 g. of organic yellow carrots 1/2 organic baking powder sachet ½ teaspoon ground cinnamon Sonnento chopped hazelnuts and fruit jelly to decorate

Preparation:Peel the carrots and cut them into large slices 3-4 cm. , boil them in boiling water for 10 minutes, then drain and let them cool. Blend them with an immersion blender together with the oil and set them aside. Work the eggs with the sugar until a soft cream is obtained, add the past carrots and mix well. Sift the flour together, the yeast and cinnamon and add them to the dough while continuing to mix. Cover a pan of approx 26 cm. with parchment paper and pour the mixture. Bake in a preheated static oven at 170 ° for 40 minutes. Remove from the oven and when it is cold spread it with a veil of fruit jelly and sprinkle it with chopped hazelnuts.

Peasant cake

Ingredients:

200 g. di Semola Senatore Cappelli The House of the Birds 150 g. of whole semolina Senatore Cappelli The House of the Birds 240 g. of Mascobado Bio brown sugar 2 whole organic eggs 4 spoons of organic deodorized sunflower oil 100 ml. of water 150 g. whole organic yogurt 160 g. of organic sultanas 160 g. of chopped walnuts 2 spoons of Rum 4 small Fuji apples 1 limone bio (grated peel) 1 sachet of yeast for organic desserts 2 tablespoons of breadcrumbs

Preparation: