Already the ancient Greeks appreciated the Amaranth for its beauty and the long life of the flower (the Greek etymology of the word just means “that does not wither”, “that does not die”), so to be considered a symbol of eternal friendship. Rich in protein, with high biological value, amaranth also has high calcium, phosphorus, magnesium and iron content. Thanks to the high fiber content, it has a positive effect on digestion. Not part of the grass family, it is not a cereal. It has a pleasant, sweet taste and light smell of hazelnut: hence its perfect match with sweets like the zabaglione. It can also be used in salted recipes.
Puffed Amaranth. It may contains traces of gluten, soy, milk and nuts. Store in a cool and dry place away from direct sunlight.
-50g Puffed Amaranth
-3 spoon of milk
-1 spoon of zabaglione (30g)
Put the chocolate in a saucepan and let it melt a bain-marie, then combine butter, milk and zabaglione, stirring until a smooth and homogeneous mixture is obtained. In a bowl put the Puffed Amaranth, then add the melted chocolate. Mix well until chocolate is well-embedded with amaranth. Now line a tray and pour a bit of mixture (about a plentiful spoon) on the tray by pressing it with your hands, giving it the shape you prefer (eg: bar). Put your tray in the refrigerator for 6 hours and … enjoy!
* The sodium content is exclusively due to the one naturally present