It seems like a cereal but has no gluten. Amaranth is perfect for any vegetarian menu. Here’s how to prepare it Italian-style.
Enzo Truoccolo
MULTIGRAIN FOCACCIA (Serves four to six)
400 g (14 oz) multigrain flour
100 g (3.5 oz) amaranth flour
15 g (0.5 oz) fresh yeast
300 ml (1 1/4 cup) warm water
1 sprig rosemary
1/2 tsp sugar
Extra virgin olive oil
Salt and pepper
400 g (14 oz) multigrain flour
100 g (3.5 oz) amaranth flour
15 g (0.5 oz) fresh yeast
300 ml (1 1/4 cup) warm water
1 sprig rosemary
1/2 tsp sugar
Extra virgin olive oil
Salt and pepper
Dissolve the yeast and sugar in the warm water. Pour the flours on a pastry board and make a well. Add the water and yeast, and knead until smooth. Cover with a tea cloth and allow the dough to rise for 1 hour. Grease a baking pan, pat the dough into it, cover with plastic wrap and set aside to rise for another hour. Whisk some oil, water and coarse salt, and brush it on the focaccia. Make holes in the dough using your fingers, sprinkle the fresh rosemary leaves on top, and bake at 350°F for 25–30 minutes.
Enzo Truoccolo
CHICKLING PEA AND AMARANTH SOUP (Serves four)
300 g (10.5 oz) dried chickling peas
50 g (1.8 oz) amaranth
300 g (10.5 oz) dried chickling peas
50 g (1.8 oz) amaranth
1 onion
1 carrot
1 stalk celery
1 clove garlic
1/2 c crushed tomatoes
1 chili pepper
1.5 l (6 cups) vegetable stock
1 carrot
1 stalk celery
1 clove garlic
1/2 c crushed tomatoes
1 chili pepper
1.5 l (6 cups) vegetable stock
Extra virgin olive oil
Salt and pepper
Salt and pepper
Soak the chickling peas in cold water overnight. Chop the carrot, celery and onion. Heat two tablespoons of oil in a large pot, and add the whole garlic, chili pepper and chopped vegetables. Cook until the vegetables are soft, stirring often. Add the tomatoes, chickling peas, broth and half a teaspoon of salt, and bring to a boil. Lower the heat and simmer partly covered, adding hot water if necessary to keep the legumes covered. Cook until the chickling peas are done. Boil the amaranth, drain and add to the soup. Stir well, add some freshly ground black pepper and serve immediately.
Enzo Truoccolo
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QUINOA TARTS WITH AMARANTH AND PURPLE CABBAGE (Serves four)
160 g (5.6 oz) quinoa
50 g (1.8 oz) amaranth
400 ml (1 3/4 cup) vegetable stock
50 g (1.8 oz) amaranth
400 ml (1 3/4 cup) vegetable stock
1 carrot
1 spring onion
1 stalk celery
400 g (14 oz) purple cabbage
1 small onion
2 tbsp vinegar
1 tbsp sugar,
1 bay leaf
1 bay leaf
1 chili pepper
Extra virgin olive oil
Salt
Dry-toast the quinoa in a skillet over medium heat for 2 minutes. Chop the carrot, celery and spring onion. Add to the skillet, pour in the stock and bring to a boil. Lower the heat, cover and simmer for 15 minutes, until the quinoa has absorbed all the liquid. Grease 4 individual molds with oil, spoon the quinoa into them and set aside to cool. Grease a skillet with a little oil and toast the amaranth, one tablespoon at a time, until it starts to pop (about 3–4 minutes). Chop the onion and sauté in a separate pan with 2 tablespoons of olive oil and the chili pepper. Julienne the purple cabbage and add to the pan. Sauté for 5 minutes, stirring often. Stir in a cup of hot water, the vinegar, sugar and bay leaf. Add salt to taste. Cover and simmer for 20 minutes. Turn the quinoa tarts onto plates, sprinkle with the toasted amaranth and serve with the purple cabbage.
Enzo Truoccolo
CRUMBLY CAKE (Serves six)
250 g (8.8 oz) potato flour
50 g (1.8 oz) amaranth flour
10 g (0.35 oz) toasted amaranth
3 eggs
100 g (3.5 oz) confectioner’s sugar
100 g (3.5 oz) butter
1 tsp baking powder
Grated zest of 1 lemon
1 vanilla bean
Pinch of salt
Fresh fruit or jam to serve with the cake
3 eggs
100 g (3.5 oz) confectioner’s sugar
100 g (3.5 oz) butter
1 tsp baking powder
Grated zest of 1 lemon
1 vanilla bean
Pinch of salt
Fresh fruit or jam to serve with the cake
In a bowl, cream the butter with 90 g (3 oz) of confectioner’s sugar. Scrape in the seeds from the vanilla bean and add the grated lemon zest. Beat until creamy. Beat the eggs in one at a time (make sure each egg is fully incorporated before adding the next one). Sift the flours and baking powder, and add to the mixture, beating until smooth. Pour into a greased and floured baking pan. Bake at 350°F for about 45 minutes. Turn out onto a rack, cool, and then place on a cake plate. Dust with the remaining powdered sugar and toasted amaranth. Serve with fresh fruit or jam.
