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Time: 40 minuti
A summer evening , the complicity of seasonal vegetables and a nice table of friends, we have dinner with this tasty Crostone of Bread with cereals with eggplant, raisins and pine nuts.
410 g Special bread and pizza Molino dalla Giovanna
420 g water
25 g fresh yeast
20 g granulated sugar
30 g Gluten-free teff flour
20 g Gluten-free millet flour
40 g Buckwheat flour
30 g Extra virgin olive oil
6 g salt up
Rice flour and corn for dusting
Ingredients for 8 crostoni:
8 slices of cereal bread (recipe above)
2 purple eggplants
10 cherry tomatoes
8 leaves of basil
50 g pitted black olives
50 g sultanas
30 g pine nuts
Extra virgin olive oil
Ground black pepper
Time: 20 minutes + cooking and leavening
Difficulty level: easy
Procedure for making the loaf:
In a bowl pour the mix and the various flours, mix.
Place the water, yeast and sugar in a stand mixer or bowl, start working for a couple of minutes to dissolve everything.
At this point add the mixture of flour in the yeast, to follow the oil and to work the dough for 3 minutes, then pour the salt and complete the processing of the dough until a smooth and homogeneous dough is made.
Transfer on the pavement dusted with rice and corn, make a loaf, with a taroccco make a cross cut on the surface, then put to rise for about two hours.
After the rest, heat the oven to 220 a.s. and cook for 20 minutes, then lower the oven to 190 a.s. for a further 20 minutes.
Place it on a grill and let it cool completely before slicing.
Take a plate and heat it over a high heat, after a few minutes toast the slices of bread on both sides and place in a plate.
Wash the eggplant well, remove the upper part with the help of a knife, cut into slices and then into small cubes, peel the onion and slice very thin, pour into the pan with 5 tablespoons of oil, let brown on a low flame a few minutes.
Add the eggplant cubes and cook for a few minutes, taking care to stir occasionally. Soak the raisins and after a few minutes drain and pour together with the eggplant.
After 10 minutes of cooking, wash the tomatoes well and cut into 4, add the eggplant together with pine nuts and complete everything by adding salt and pepper.
Pour the slices of bread into the individual dishes, season with two or three tablespoons of caponata, a couple of basil leaves and complete with a drizzle of olive oil.