Recipes with chestnut and marrons Flour




Italian tortelli with chestnuts

Ingredients for 4 people:
150 g of chestnut flour, 50 g of white flour, 3 eggs, salt, 400 g of chestnuts, 150 g of ricotta cheese, parmesan and pecorino cheese as required, pepper, herbs to taste (thyme, marjoram and sage), butter as required.
 
This recipe combines a chestnut stuffed with the phyllo dough of chestnut flour. For the phyllo dough take the chestnut flour and the white flour, 3 eggs and salt. Prepare the dough and let it rest for half an hour. For the stuffed, boil in salted water and a bay leaf 4 cups of chestnuts in their skins; put all the peeled chestnuts in the vegetable mill. Mix it with ricotta cheese, Parmesan and pecorino cheese (about 6 tablespoons), salt, pepper, herbs. Then prepare the tortelli and serve with melted butter flavored with herbs (thyme, marjoram and sage) and Parmesan cheese.
 

Castagnaccio
Ingredients:
500 g of chestnut flour, 250 ml of milk, 300 ml of water, 100 grams of pine nuts, 70 g of sultana raisins, 1 sprig of rosemary, olive oil and salt.
 
The chestnut cake “Castagnaccio” is a leading dessert of the autumn. This recipe with chestnuts is easy to prepare, very simple but with a unique taste.
Put the chestnuts flour in a bowl, use a whisk to avoid lumps, mix it with water and milk. Then add a pinch of salt, pine nuts and raisins. Then pour into a large cake pan greased with oil and decorated the surface with some pine nuts, raisins and rosemary needles. Before baking pour a couple of tablespoons of olive oil: then put the Castagnaccio’s dough in the oven at 200°C for about 30 minutes.
 
castagnaccio - Agrimola

Custard with chestnut flour
Ingredients:
8 tablespoons of chestnut flour, 4 tablespoons of sugar, 4 egg yolks, 4 glasses of whole milk, vanilla sugar as required or lemon peel.
 
Take all the ingredients. Whip the yolks and sugar, add few flour a little at a time using a sieve and eliminating any lump. Add the cold milk, vanilla or lemon and put on a very low heat; turn with a wooden spoon until the cream mounts and becomes firm. Pour into the cups and serve cold or use the cream to fill cream puffs.
 

San Martino’s Bread

Ingredients:

350 grams of wheat flour, 250 grams of chestnut flour, 250 grams of walnuts, 2 cups of warm water, 2 tablespoons of olive oil, salt, 40 grams of beer yeast.

 

This bread is made with wheat flour and chestnut flour: depending by the taste it’s possible increase one of them and decrease the other one. In any case, one of the best combinations is the traditional with the “novello” wine and some cold cuts.

Knead well the flours with the beer yeast dissolved in warm water. Let the dough rise under a cloth in a warm place (for example, near a heater) for at least 1 hour. Now add the oil and the walnuts and form a kind of “Panettone”. Having done still rise for more than an hour bake at 180 degrees. The bread will be ready when inserting a toothpick comes out dry, or rather after about 40 minutes.
 


Crepes with chestnut flour
Ingredients for 8 crepes of 26 cm diameter:
125 g of flour type 00, 125 g of chestnut flour, 60 g sugar, 40 g of butter and a knob to grease, 3 eggs, ½ liter of milk, 1 orange peel, 1 pinch of salt.
 
Before beginning to prepare the crepes, melt the butter and then cool it.
Place the 00 and the Chestnut flour sieved into a bowl, combine the sugar and pinch of salt. Pour the milk, stirring well with a whisk to avoid lumps, then add the melted butter and let it cool.
Beat the eggs and then add them to the mixture. Add also the grated orange peel and mix it to combine all ingredients until you reach a smooth and homogeneous dough; put the batter in the fridge for at least 30 minutes, covered with plastic wrap.
After the needed time, put to heat the butter knob in an appropriate non-stick pan. Remove the crepes batter from the refrigerator and pour a ladle of batter at the center of the pan, distributing it evenly. Allow the crepe to cook on one side for a few minutes and then turn it with a spatula, cooking it for a minute on the other side.
Transfer the crepes on a plate and repeat: from these doses, you will get 8 crepes. Stuff the crepes with chocolate cream or mascarpone depending on the case; fold them in half twice, serve it still hot on a platter and decorate as you wish.


Biscuits with flour chestnuts, chocolate and hazelnuts

ingredients:

2 eggs, 100 grams of buckwheat flour, 130 g of chestnut flour, half teaspoon of baking powder with tartar and baking soda, 80 g of whole cane sugar, 2 tablespoons cocoa, 2 tablespoons rum (or milk), 80 g of dark chocolate 80% cocoa, 50 g peeled and roasted hazelnuts.

 

Whisk the eggs with the sugar until frothy. Add the sifted flour with baking powder, cocoa, rum, dark chocolate and hazelnuts coarsely chopped. Form a loaf and place on a baking sheet covered with parchment paper. Bake in preheated oven at 180 degrees for 25-30 minutes. Once cooked, remove and slice the loaf and bake cookies in the oven for another 10 minutes. Let cool down and serve them with a good tea.

biscuits with chestnuts flour chocolate and hazelnuts - Agrimola

Cake with chestnut flour rice and apples

Ingredients:

100g chestnut flour, 100g of rice flour, 3 eggs, 3 apples, 5 tablespoons honey, 1 teaspoon baking soda, 1/2 cup sunflower oil or corn oil, 1/2 cup milk, 1/2 glass of rum.

 

Preheat the oven to 200 degrees, peel and cut the apples into cubes, mix all ingredients and bake for about 1 hour, checking the cook of the cake with a toothpick.