Ingredients (one pan)
225 gr Mix of corn flours for tortilla chips
200ml water
1 tablespoon of extra virgin olive oil
1 teaspoon of fine salt
Chickpea hummus to taste
1 broccoli
1 head of spadone radicchio
Oregano to taste
Preparation
Mix the ingredients until you obtain a soft but not liquid batter, pour everything onto the baking tray covered with baking paper. Cover with more paper, roll out thinly, but not too much with a rolling pin. Remove the paper on top and cook in the oven for 15 minutes at 180 degrees. Leave to cool, cut the pastry into squares with a pastry cutter and fill. Gently spread with chickpea hummus, add steamed or boiled broccoli and thinly sliced raw radicchio. Season with extra virgin olive oil and oregano.
Curiosity
How many times do we want to prepare something delicious, perhaps for Saturday evening or a quick lunch and we don't know what to prepare?
The mixture of corn flours for Tortillas Mulino Marello comes to our aid, giving us the opportunity to prepare a crunchy and tasty dough in an instant. If we want it crunchier like chips or crackers, just roll out the layer very thinly, but if we leave it a little thicker, the consistency remains softer like a pizza base, perfect for filling, cutting and folding.
What makes this flour even more essential in the pantry is its quality, as it is obtained from ancient, fine Piedmontese stone-ground corn. Red pignoletto corn, local island corn and yellow ottofile corn.
Let's not neglect this detail and indeed, let's take the opportunity to get used to rediscovering ancient varieties, local products, slow food products.
A recipe, ancient corn flakes with broccoli and radicchio, naturally gluten-free, vegetable, light and digestible.
We can fill the sheets in a new way every time, according to what the season and tastes suggest. I chose broccoli, the protagonist of the winter season, and raw radicchio, for a fresh and tasty contrast.
A nutritious, complete dish, to be enriched with a mixed salad perhaps with lettuce, radicchio, fennel and walnuts.
Recipe by Doctor Isabella Vendrame, food coach psychologist, naturopath. www.isabellavendrame.com
