Sage dumplings

• 400 g spelt flour
• 100 g buckwheat flour
• ½ l water
• 20 g organic yeast
• fresh sage
• unrefined sea salt

Grind the spelt flour, mix with half a litre of water and the yeast that you have melted in the water. Make it rest for half an hour.

Meanwhile prepare the sauce: chop up the sage, add a little sea salt to the batter and then mix it all together.

Bring salted water to the boil (with the addition of a little olive oil) and make small dumplings with a teaspoon; put them in the water.

Boil for 1 minute (until they come to the surface) and place in a bowl where you put some olive oil. Pour in the sauce and put everything in the oven for about 10 minutes at 180 ℃.

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