TRADITIONAL RECIPES
Chestnut Flour Cake
(castagnaccio) ingredients
Chestnut flour 400 gr
Pine nuts 30 gr
Raisins 30 gr
Sugar 4 spoonfuls
Extra-virgin olive oil 6 spoonfuls
Butter a knob
Bread crumbs as required
Salt a pinch
description
for servings:4
calories: high
category:dessert
cost: medium
preparation
Soak the raisins in warm water for 20 minutes, then drain them and squeeze them. Put the chestnut flour into a bowl, add the sugar and a pinch of salt and mix well. Then add four spoonfuls of oil and keep on mixing carefully adding warm water to get a soft mixture.
Grease a cake pan with the butter and sprinkle it with the bread crumbs and pour the mixture in. Arrange the pine nuts and the raisins on the top and add the rest of the oil. Bake in an oven at about 180° C for about an hour.
CRESCENTA: It has the same dough as bread, apart put some dough with little salt,smash it and let it leaven. Make some holes with the fingers, pour some olive oil and a dusting of salt. It was cooked once the bread had been.
POLENTA DI CASTAGNO: Put water to boil. At the right moment pour in the chestnut flour and let it cook for 15 minutes. Leave it afterwards from the stove,leave the water in excess and with a stick mix it up to obtain the right consistence.
FUNGO FRITTO (Fried Mushroom): Cut it in slices, dip in the flour. The mushroom must be big and old. Fry it, then dry it in yellow paper.
COLOMBINA: make the dough with flour, eggs, sugar, yeast. Add milk and water, let leaven and pull the mixture like a big foil of about 2 cm. Add mustard spreading it well over the foiland roll it up. Finally close thesides with the pastry and put in the oven.
OTHER PRODUCTS: frugiate (ROAST CHESTNUT), neccio, scerboloni, balotte, zampanelle and more...
