In this rainy Sunday there is an advantage ….. the kitchen is all for me and I feel inspired to make something new, reworking my recipes and using the ingredients I have available today. And here are the ingredients for my spelt flowers with Eggplant cream :
For about 35-40 flowers: for dough, 200 grams of wholemeal spell flour, 1 egg, 2 tablespoons extra virgin olive oil, 2 pinches of salt, a pinch of chili powder, water as needed, for the cream , a small round eggplant, 3 leeks, 60 grams of grated pecorino cheese, 1 tablespoon of extra virgin olive oil, about 50 grams of milk, salt.
Prepare the paste by mixing in a food processor all ingredients and adding flush water until it forms a soft ball. Wrap with a cloth and let stand in a cool place for at least half an hour. Meanwhile, wash the eggplant, cut into slices about half a centimeter thick. Place on a baking sheet lined with parchment paper and bake in a preheated oven at 180 degrees for about 15 minutes turning them once. Salt them lightly. I have not put before in salt the eggplants because these round eggplants are sweet and do not need to lose the bitter water as long ones. Then wash the leeks, cut into rounds and place in a pan with a tablespoon of olive oil: cook slowly for a few minutes and then add the milk. Continue cooking for 10 minutes. Then also add the eggplant baked and chopped.
Continue cooking for a few more minutes and add salt. The preparation should not be too runny. Whisk leeks and eggplant cooked in a blender and add the grated cheese.
On a work surface, roll out the dough quite thinly with a rolling pin; obtain the rounded shapes of approximately 6 cm in diameter and place in small paper cups
Bake in preheated oven at 160 degrees for 10 minutes. Serve warm or cold.‘