INGREDIENTS
4 oz
Prosciutto
1
Fennel, bulb
1
Granny smith apple
1
Egg, large
1/4 cup
Nonpareil capers
2 tsp
Baking powder
3/4 tsp
Black pepper, freshly ground
3/4 tsp
Sea salt, fine
2 cups
Spelt flour, whole grain
1/2 tsp
Sugar
2 tbsp
Linseed oil or extra-virgin olive oil
1 cup
Sour cream
1/4 cup
Whole milk
1 cup
Whole-milk ricotta cheese