PIACENZA-STYLE DOUGHNUTS • 00 wheat flour 400 g • canapa sativa hemp flour 65 g • granulated sugar 200 g • butter 200 g • whole eggs 3 • potato starch 50 g • honey 15 g • vanillin 5 g • chemical leavening agent for sweets 20 g Mix butter, sugar, starch, honey and vanillin flavouring. Add eggs, then add the two flours together with the leavening agent and mix until well blended. Form a ball of dough, cover with plastic wrap and let rest for a few hours. Once rested, form ring-shaped cookies. Bake at 180° for 20 minutes. Manuela Casalini, in the small medieval town of Castell’Arquato located in the hills near Piacenza, Italy, produces various specialties with hemp flour. Twenty-two years ago, with the architect Maurizio Collenghi, she remodelled an old, abandoned bakery, choosing to specialize in both a sweet and savoury specialties that unites tradition, innovation and creativity. Thus, she decided to offer some products that recall the culture of the surrounding territory by using the canapa sativa variety of hemp, a crop that up until the 1950s was cultivated in many parts of Italy, especially in the Emilia region. Hemp is not an easy ingredient to work with as it does not contain any gluten; for this reason, it is recommended to mix it with 00 wheat flour not only to improve the flavour but also to help diminish its fibrous and sharp edges. Today, this type of flour is more and more requested thanks to its health benefits. The most desired products are bread, schiacciatina traditional flat bread, and crackers, without forgetting rustic desserts. 48 RECIPES
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