Private Selection Coarse Mediterranean Sea Salt Description
- This Salt Does Not Supply Iodide, A Necessary Nutrient.
- Coarse Granules Made From Sea Brine
- Kosher
Private Selection Coarse Mediterranean Sea Salt is harvested in the city Torrevieja on the coast of Spain, when Mediterranean sea brine is collected in shallow pools and evaporated by the sun and wind in a method used by local salt makers for centuries. This salt has a distinctive coarse texture that makes it perfect for rubs and seasoning, or to add a flavorful finishing touch to vegetables, meats or desserts.
The Private Selection journey rewards your sense of good taste. Inspired by food artisans and crafted with authentic ingredients and tantalizing recipes, each Private Selection offering is sure to feed your passion for gourmet foods.
We invite you to share our passion for exceptional culinary experiences.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 tsp (1.4 g)
Servings per Container: About 357
| Amount Per Serving | % Daily Value |
|
Calories | 0 | |
|
Total Fat | 0 g | 0% |
|
Saturated Fat | 0 g | 0% |
|
Trans Fat | 0 g | |
|
Sodium | 560 mg | 23% |
|
Total Carbohydrate | 0 g | 0% |
|
Protein | 0 g | |
|
Other Ingredients: Salt, yellow prussiate of soda (anti-caking agent).
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Einkorn Stone Fruit Galette
[vc_row][vc_column][vc_column_text]Embrace the taste of summer with this delightful stone fruit galette. This recipe elevates the classic galette with the unique flavor profile of einkorn flour, an ancient grain boasting a touch of nuttiness. The buttery, flaky einkorn crust is the perfect vessel for a vibrant filling bursting with juicy peaches, plums and warm spices. Perfect for a light and satisfying dessert that's both delicious and wholesome, this galette is sure to become a new summer favorite.
Einkorn Stone Fruit Galette
Dough
- 2 cups 240g Einkorn All-Purpose Flour, plus more for dusting
- 2 Tbsp. sugar (plus more for dusting)
- 1/4 tsp. sea salt
- 10 Tbsp. 140g cold unsalted butter, cut into ¼-inch cubes
- 1/4 cup ice water
Filling
- 1 lb. ripe peaches (peeled, pitted & cut into ¼-inch slices)
- 1/2 lb. plums (unpeeled, pitted & cut into ¼-inch slices)
- 1/4 cup sugar
- 2 Tbsp. Einkorn All-Purpose Flour
- Zest ½ lemon
- Pinch grated nutmeg
- Pinch salt
- 1 large egg (separated, for brushing)
- Using a food processor, pulse together flour, sugar and salt. Add butter a few pieces at a time. Pulse until mixture is coarse and sandy. Slowly pour in water and pulse until dough holds together.
- Shape dough into 6-inch disc, wrap in plastic and refrigerate 1 hour.
- To make filling, toss together peaches, plums, sugar, flour, lemon zest, nutmeg and salt in medium bowl.
- Preheat oven with rimmed baking sheet to 375 degrees F.
- Dust parchment paper with flour, take chilled dough and roll to 12-inch round. Lift and turn while rolling.
- Brush dough with egg white, leaving a 3-inch border around.
- Arrange fruit on dough, alternating between peaches and plums, leaving a 3-inch border.
- Fold dough up with pleated sides to form a 2 ½-inch border that loosely wraps around fruit.
- Brush top crust with reserved egg yolk and sprinkle with sugar.
- Remove heated baking sheet from oven and gently transfer galette with parchment paper to sheet.
- Bake 45 minutes or until crust in golden-brown.
- Let cool on pan 30 minutes before serving.
Grab these ingredients and more einkorn products from Jovial at Vitacost.
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