List of Ingredients
- 5 OZ. of kamut flour
- 5 OZ. of semolina plus a little extra
- 1/2 OZ. of sourdough powder
- 4 of celery stalks
- 5 of carrots
- 1 of fennel bulb
- sugar
- seeds
- milk
- peanut oil
- extra-virgin olive oil
- salt
Method
Wash all vegetables well. Peel carrots and cut peels into strips. Remove the first layer of the fennel, remove the ends with the fronds and cut the white part into thin matchsticks (if you have leek scraps, cut one layer into strips). Clean outer layer of celery stalks (they are usually removed because they are fibrous) and cut into matchsticks.
Heat peanut oil in a frying pan to 350°F.
Microwave all cut vegetables: leek for 2 minutes, carrot peels for 2 1/2 minutes, and celery and fennel for 4 minutes. Dip all in a container with cold milk. This process is used to even out the textures and encourage a crispy crust to form. Drain the vegetables and dredge in 4-5 Tbsp. semolina. Fry in plenty of peanut oil. Drain on kitchen paper, season with salt and serve immediately.
For the sandwiches: With a centrifugal juicer, blend peeled carrots, cleaned fennel and 2 celery stalks. Use the juice to make drinks or cocktails. Chop the vegetable scraps and set aside.
Knead kamut flour with sourdough powder, 1 1/4 tsp. sugar and 3/4 cup water. Let dough rise for 2 hours at 75°F: place a pot of boiling water and the dough in a bowl covered with a sheet of aluminum foil with holes in the oven.
Add 3/4 cup semolina, 1 Tbsp. oil and 1 1/4 tsp. salt to the risen dough. Add chopped vegetable scraps and knead until incorporated. Roll dough into a ball and let rise covered in the oven for around 1 hour.
Remove dough from oven and preheat it to 480°F. Form small rolls with dough. Brush with oil and sprinkle with seeds of your choice. Bake for 10-12 minutes, then lower the oven to 320°F and bake for another 10-12 minutes.