Drive away with green broad beans and ricotta
8 recipes
Wheat crakers with chickpea and rosemary velvety
ingredients
servings
8
Vellutata di ceci e rosmarino Pralina
1 can
Wholewheat flour
200 oz
buckwheat flour
100 oz
Salt
1 teaspoon
White wine
50 fl oz
Cumin seeds
1 oz
Soybean oil
35 fl oz
starters from Italy - Puglia
Wheat crakers with chickpea and rosemary velvety
Wheat crakers with chickpea and rosemary velvety
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Sani Peccati di Gola has created this recipe to serve your home-made aperitif in less than an hour.
preparation
step 1
Pour the whole wheat flour and buckwheat flour into a bowl. Add the herb flavored salt, the cumin seeds previously roasted in a non-stick pan and then the oil, the white wine and the lukewarm water.
step 2
Start working the dough with a spoon directly in the bowl, stirring gently until the dough begins to peel off the walls.
step 3
Transfer everything to a work surface and continue to work the dough with your hands until you obtain a compact and elastic compound. Form a smooth dough, wrap it in the foil and let it rest for 20 minutes.
step 4
Take back the dough and cut it into two halves. Roll out the first part of the dough with a rolling pin to a thickness of 3-4 mm. With the help of a circular dough cup formed many circles.
step 5
Prick each circle of dough with a fork to avoid air voids during cooking. Place each crackers on a baking tray lined with baking paper and cook for about 15-20 minutes (or until browned) at 180 degrees in a preheated oven.
step 6
Remove the crackers and let it cool. On each crackers spread a teaspoon of Chickpea Vellutata and Rosemary of Le Biodiverse, decorated with a little rosemary.
