Tag: chestnut

Recipe Sprouted legume salad with fennel and chestnut cream – Italian Cuisine

Recipe Sprouted legume salad with fennel and chestnut cream


  • 800 g fennel
  • 400 g legumes and sprouted cereals
  • 350 g carrots
  • 200 g boiled chestnuts
  • 200 g milk
  • 2 shallots
  • a head of Belgian endive
  • thyme
  • fresh oregano
  • rosemary
  • butter
  • vegetable broth
  • extra virgin olive oil
  • salt

For the recipe of legumes salad sprouted with fennel and chestnut cream, cut the fennel into small pieces and the shallots into slices. Sauté the shallot in a pan with a tablespoon of butter, add the fennel and toast for 18-20 minutes. Salt and switch off. Blend everything in the food processor, with a ladle of broth. Do not use the immersion mixer because it is not powerful enough.
For the salad: Peel the carrots and cut them into cubes; sauté in a pan with a little oil and a few thyme leaves for 8-10 minutes. Cut the Belgian salad into strips. Cook the chestnuts in the milk with a sprig of rosemary for 5 minutes, to soften and flavor them. Drain. Mix the sprouted legumes with the carrots and the Belgian salad and season with a little oil, salt, thyme leaves and oregano. Serve the salad over the fennel cream and complete with chestnuts.

Chestnut calzoncelli – chestnut calzone recipe – Italian Cuisine

»Chestnut calzoncelli - Misya chestnut calzone recipe


Boil the chestnuts until the pears have softened, then chop them. Chop the toasted hazelnuts. Melt the dark chocolate in a bain-marie.
In a bowl combine all the obtained compounds and add sugar, cocoa, liqueur and coffee. Mix everything until a smooth and homogeneous dough is obtained.


Prepare the dough for the calzoncelli. Put the flour in a bowl, make a hole in the center and insert the eggs, sugar, lard and white wine. Knead until you get a homogeneous dough.

Now roll out the dough on a floured surface, obtaining a sheet with a layer of about 2 mm.
Obtain pasta discs. You can on the middle of the disks, in the center, a spoonful of stuffing; then cover with the remaining circles and close the edges well.

Then seal the edges with the prongs of a fork. Fry the calzoncelli in a pan with plenty of hot oil. Turn them over a couple of times until they are golden brown.


Raise them with a skimmer and place them on a plate covered with absorbent paper. Once cooled, sprinkle with icing sugar and serve.


TAGS: Chestnut Recipe Recipe | How to prepare chestnut calzoncelli | Chestnut calzoncelli recipe

Brioche recipe stuffed with chestnut cream – Italian Cuisine

Brioche recipe stuffed with chestnut cream


  • 500 g flour 0
  • 210 g granulated sugar
  • 200 g butter
  • 120 g of chestnut cream
  • 30 g milk
  • 20 g cocoa powder
  • 16 g flake beer yeast
  • 5 eggs
  • a pear
  • salt
  • powdered sugar

For the brioche recipe stuffed with chestnut sauce, start kneading the flour,
yeast, 60 g of granulated sugar and 5 g of salt with milk and eggs; then add the soft butter and mix it. Divide the dough into two parts (about 440 g each) and add cocoa powder in one of the two. Work the dough again for several minutes. Transfer the dough into two lightly floured containers, cover and let stand overnight in the refrigerator. Flour the work surface and roll the dough to 5 mm thick; using a cutter made from disks (diam 3 cm). Distribute them in the molds, greasing 12-14 round molds (diameter 7 cm) or multiple silicone molds and insert, alternating them, 3 white dough disks and 3 chocolate dough disks, topping them partially as if to form a flower. Let rise in a warm place (28 ° C) for 1 hour and 30 minutes.
Dissolve 150 g of caster sugar in 100 g of water in a small saucepan until you obtain a syrup; let it cool. Bake the brioche at 170 ° C for 18-20 minutes, then brush with the syrup and let it cool. Collect the chestnut cream in a pastry bag. Turn the croissants over and fill them with a tuft of chestnut cream each.
For pear sheets: cut the fruit into thin slices without peeling. Roll them out on a baking sheet covered with baking paper, sprinkle with icing sugar and bake at 160 ° C for 25-30 minutes. Serve with brioche.

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