Ottenuta dalla macinazione di castagne nostrane.
farina-di-castagne

Chestnut flour

Ottenuta dalla macinazione di castagne nostrane.

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7.00

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La castagna è un frutto la cui pianta è diffusa dall’Asia minore fino alle coste atlantiche dell Europa meridionale. Da sempre presente nella dieta dell’uomo la castagna: ricca di carboidrati e sali minerali, in quanto frutto priva di colesterolo, è un valido surrogato del pane tanto da essere definita in passato: “pane dei poveri” e la sua pianta: ”albero del pane”.

Chestnut Tagliatelle with Pancetta and Pecorino Cheese

Ingredients

  • 200 gr flour
  • 120 gr chestnut flour
  • 3 eggs
  • 150 gr pancetta
  • 50 gr leeks
  • 100 gr mature pecorino cheese
  • 1 glass dry white wine
  • Black pepper
  • Oil
  • Salt

Mix the two flours together, sift into a mound and form a well in the centre. Break the eggs into the well and knead until the dough is well blended and firm, cover and leave to rest for 30 minutes in a cool place (not in the fridge). Pasta made with chestnut flour is more fragile than normal egg pasta, so be careful when rolling it out and handling it. Roll out the pasta, fold it and cut into tagliatelle about 1cm in width. Allow to dry for 30 minutes. In the meantime, heat a dessertspoon of oil in a pan, add the leeks and cook until transparent. Add 100 gr of finely diced pancetta. Add the wine and let it evapourate. Cook at a high temperature for 5 minutes. Cut the remaining pancetta into thin strips and fry in a pan without oil until crispy, drain and keep warm. Boil the tagliatelle for 2 minutes in salted water, drain and toss in the pan for a further 2 minutes ad-ding black pepper and pecorino cheese. Transfer to a serving dish and garnish with the crisp pancetta.

Chestnut Flour Bread

Ingredients

  • 340 gr semi wholemeal flour
  • 100 gr rye flour
  • 60 gr chestnut flour
  • 8 gr brewer's yeast
  • 300 ml water
  • 10 g salt
  • 1 knob of butter
  • flour for dusting

In a large bowl, mix the flours and the yeast and begin mixing the dough with 270ml of the water. Mix well. Add the salt to the remaining water and add to the dough. Add the softened butter. Conti-nue to mix until the dough is smooth. With a little patience, the butter will be absorbed into the dough and become firm. Cover with a damp cloth and allow to rise in a warm place until it has doubled in size. Now shape the bread: place the dough on a floured surface, divide in half, fold both halves three ways. Roll the dough and form into two balls. Place both in proofing baskets, cover and leave to prove for about an hour. Preheat the oven at 230°C. Turn out the loaves, cut a cross on them and place on a baking tray co-vered with baking paper. Bake for 15 minutes, then lower the temperature to 200-210°C and conti-nue to bake for a further 15-20 minutes. Remove from the oven and cool the bread on a wire tray before slicing.

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