chestnut and acacia honey thick yogurt
After two sweet move on to something richly decorated home, our national, moderate devoid of any worthy of the superstructure period detox post parties ...
If you have a bad relationship with chestnut and think it is a punishment (as I thought until the preparation of this delicacy with quality raw materials) that sometimes I want to testify should think again.
first essential step is to use a good chestnut flour: I used one of Cooperative The Hedgehog (I say this for some time so if you raid in the Aosta Valley in this period you can stock up on dried chestnuts, excellent for soup and flour that I use for noodles and pancakes). Afterwards, even the nuts must be of quality, especially the nuts ... peel them better themselves and avoid rancid kernels :-(
As we talk about tradition let advise in the preparation of Artusi but for convenience I put my list of ingredients with seal for the service (of course!)
Chestnut
Ingredients
flour 400 g chestnuts
600 ml cold water
a teaspoon sea salt
soaked raisins 100 gr
pine nuts 50 gr
150 gr
honey ' 1 tablespoon acacia
4 tablespoons extra virgin olive oil
fresh rosemary to taste
chestnut
Migliaccio commonly known as sweet chestnut cake flour
Again I can not refrain from declaiming against the Italians that we have little inclination to 'industry. In some provinces of Italy is not known for anything, chestnut flour and think anyone has ever tried to introduce them, and yet for the people, and who is not afraid of wind, a food is cheap, healthy and nutrient. I asked about a rivendugliola Romagna in describing this pudding and ask, why not try to earn some money with this business. - What do you want, I said, stuff is too sweet, do not eat any. - Or cottarone that you sell are not sweet? yet have the marketing, "said 'I. Just try, at least, I added, beginning to turn towards boys, Daten few pieces in their gift to see if they begin to taste it, and then behind them is likely that little by little they approach the big ones. I had quite a say, was the same as talking to the wall.
The cottarone for those who do not know, are apples and pears, for the most cascaticce, baked by a pot in which you pour a little water, covering her mouth with a wet rag . We come now to the simple invoice pudding.
Take 500 grams of flour and chestnut flour as this will easily pass it by appasta sieve before use it to make it soft, then put it in a bowl and season it with a little pinch of salt. Without this, intridetela with 8 ounces of cold water poured a little at a time in order to reduce a liquid gruel, in cui getterete un pugno di pinoli interi. Alcuni aggiungono ai pinoli delle noci a pezzetti, altri anche dell'uva secca e, sopra, qualche fogliolina di ramerino.
Ora prendete una teglia ove il migliaccio venga grosso un dito e mezzo all'incirca, copritene il fondo con un leggero strato d'olio, ed altr' olio, due cucchiaiate, spargetelo sulla farinata quando รจ nella teglia. Cuocetelo in forno o anche in casa fra due fuochi e sformatelo caldo.
Con questa farinata si possono fare anche delle frittelle.
Take 500 grams of flour and chestnut flour as this will easily pass it by appasta sieve before use it to make it soft, then put it in a bowl and season it with a little pinch of salt. Without this, intridetela with 8 ounces of cold water poured a little at a time in order to reduce a liquid gruel, in cui getterete un pugno di pinoli interi. Alcuni aggiungono ai pinoli delle noci a pezzetti, altri anche dell'uva secca e, sopra, qualche fogliolina di ramerino.
Ora prendete una teglia ove il migliaccio venga grosso un dito e mezzo all'incirca, copritene il fondo con un leggero strato d'olio, ed altr' olio, due cucchiaiate, spargetelo sulla farinata quando รจ nella teglia. Cuocetelo in forno o anche in casa fra due fuochi e sformatelo caldo.
Con questa farinata si possono fare anche delle frittelle.
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