Servings:
4
Prep time:
30
Cooking time:
20
INGREDIENTS
- -225 g ancient grains Miscuglio whole flour
- -6 white grapes
- -6 black grapes
- -1 tablespoon raisins
- -5 sage leaves
- -1 rosemary sprig
- -a quarter of fresh brewer’s yeast cube
- -extra virgin olive oil
- -salt
INSTRUCTIONS
- Soften the yeast with some lukewarm water and add it to the whole flour, then add 2 tablespoons of oil, a pinch of salt and knead, adding 250ml water to the mixture. Create a ball, cover with a cloth and let it raise for 2 hours.
- Soak the raisins with lukewarm water for 15 minutes, finely mince the rosemary and the sage.
- Knead the raised dough and incorporate the sage, the rosemary and the drained raisins, then create 12 balls and let them sit for 30 minutes.
- Place the balls on a baking tray covered with parchment paper, press them gently and place one grape in the middle. Brush the surface with some oil, bake them at 200°C for 15-20 minutes and serve them warm.
