These crackers are ideal to accompany creamy sauces. You can spice it as you want, in this case I will take you to a vegetable cream of Jewish cuisine.

Ingredients for 6 people:

  • 200 g amaranth
  • 400 g water
  • 10 g salt

Ingredients for dips:

  • 150 g green beans
  • 15 walnuts
  • 200 g fresh peas
  • 3 boiled eggs
  • 3 onions
  • 5 tablespoons extra virgin olive oil

How to prepare the crackers 

Wash very well amaranth.

Put amaranth and water in a saucepan, bring to a boil, reduce to a minimum the heat and cook for about 40 minutes until all the water.

Cool down the amaranth least for 2 hours, spreading it between two sheets of waxed paper waxed.

When amaranth is cold to prepare the crackers spread with a rolling pin between two sheets of waxed paper to a thickness of 2-3 mm, with a knife to outline the shape of the crackers, or give the shape to crackers using the molds by oven, covering only the base of the molds with a thickness of 2-3 mm amaranth.

If you put the crackers between two sheets of parchment paper, remove the top before baking.

Bake amaranth for 30 minutes at 220 ° C, allow to dry amaranth for another 20 minutes in the oven.

Crackers serve warm or cold.

How to prepare the spread

Chop the onions, cut the green beans into small pieces.

Chop walnuts.

Mash with a fork boiled eggs.

Gently fry the onions in a pan with 3 tablespoons of oil until they are tender.

Add peas and beans and cook for 10 minutes.

Mix the vegetables, add the boiled eggs and nuts.

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