Fresh pasta, bread, desserts: here are our recipes to bring all the flavor of chestnuts to the table using their flour
Autumn is the time of chestnuts: boiled, roasted on the fire, cooked in the oven or in a pan, used in many dishes, from first to desserts. In addition to the whole fruit, to bring the same flavor to the table we can use the Chestnut flour, an ingredient based on numerous sweet and savory recipes. Here are some ideas.
The characteristics of chestnut flour
Over time, chestnut flour has become a marginal ingredient in Italian cuisine, while in the more or less recent past it was much more used as an alternative to wheat flour. It is, however, an ingredient rich in proteins, fibers and vitamins, ideal for helping intestinal bacterial flora it is also useful in fighting cholesterol. It is very fine to the touch, with a light hazelnut color and a decidedly sweet flavor (it is in fact also called "sweet flour").
Recipes with chestnut flour
This type of flour allows you to prepare numerous dishes. It can be used, for example, to prepare the pasta fresh in combination with the flour of Wheat. Try with the chestnut noodles or with the spikes Ligurian or with some gnocchi and with spatzle of chestnut flour.
As for the sweets, the flour obtained from the grinding of chestnuts, manages to soften the preparations, as it is able to retain much better, compared to traditional flour, the humidity of the ingredients liquids used in dessert recipes. A clear example is the castagnaccio, Poor and ancient sweet of traditional Tuscan cuisine. You can also try to make one donut with cocoa or one with white chocolate ganache, and then one pattona, typical dessert of Lunigiano.
Chestnut flour can also be used for bread as in the case of these Sandwich chestnuts with lard, honey and red radicchio, as in these baby baguette.
This ingredient can also be used in cooking for thicken a soup or velvety. In this case 2 or 3 tablespoons of Chestnut flour (to blend with the soup), to obtain a much more homogeneous and dense dish.
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