Tag: chestnut

Tortellini recipe in chestnut broth, porcini mushrooms and glasswort – Italian Cuisine

Ingredients FOR THE PASTA

500 g flour 00
4 eggs
4 yolks
salt
extra virgin olive oil

Ingredients FOR THE FILLING

2 guinea fowl legs, skinned and boned
offal of 1 guinea fowl
white onion
garlic
laurel
White wine
Marsala
restricted meat broth
Grana Padano Dop
extra virgin olive oil
butter
salt
pepper

Ingredients FOR THE BROTH

200 g porcini mushrooms
120 g glasswort
100 g dried chestnuts (lightly toasted in a pan)
6 chanterelles
6 pegs
1 leek (only the green part)
garlic
butter
salt
extra virgin olive oil

Duration: 2 h

Level: For experts

Doses: 6 people

FOR PASTA
Pour the flour on the pastry board forming a fountain, in the center place the eggs and yolks; mix with a pinch of salt and 1 tablespoon of oil until you get a smooth consistency. Wrap the dough in plastic wrap and let it rest in the fridge for 1 hour.

FOR THE STUFFING
Cut into small pieces the guinea fowl pulp, brown it in a low and wide pan with a knob of butter, 1 clove of garlic with the peel, salt and pepper for about 5 minutes. Then add the 1/2 chopped onion, 1 bay leaf, a splash of wine and cook over low heat, until it starts to caramelize; then add 2 tablespoons of broth and continue cooking for about 10 minutes, until the meat becomes similar to that of braised meat. Season with salt and pepper.
Clean offal, cut into cubes and brown them in the same pan as the pulp with a drizzle of oil, blend with a little Marsala, add salt and pepper and cook for another 5-6 minutes.
Blend offal with pulp, obtaining a soft and not dry mixture; add 2 tablespoons of parmesan.

FOR THE TORTELLINI
Pull the dough into a thin sheet (1 mm), cut out squares of about 3 cm; place a small knob of filling in the center and close the square of pasta in the shape of a tortellino (prepare a few at a time, otherwise the pasta will dry out): fold the square with the filling in half, joining the opposite corners to form a triangle; seal the sides and form a ring by joining the other two ends together at the base and, finally, slightly fold out the tip of the "cappelletto".

FOR THE SOUP
Cleanse porcini and other mushrooms. Cut the porcini mushrooms into chunks and set the scraps aside.
Collect in a saucepan 3 liters of cold water, the cuttings of the porcini, the other mushrooms, the chestnuts and the leek. Bring to a simmer, then lower the heat and cook for 1 hour, adding a little salt at the end. Filter the broth and let it cool. Keep the chestnuts and use them, crushed, to enrich a meat sauce or the filling of tortellini.
Jump the pieces of porcini mushrooms in a pan with 1 clove of garlic, a knob of butter, oil and salt for 2-3 minutes. Add the glasswort and cook everything for 1 minute more.

TO COMPLETE
Bring boil the broth and cook the tortellini for 3-4 minutes. Spread the broth and tortellini on the plates and complete with the porcini mushrooms, the glasswort and a drizzle of oil.

Chestnut pudding for a sweet autumn – Italian Cuisine

You no longer know how to cook the chestnuts that you have collected in the woods in industrial quantities? Make it a pudding. that's how

The basket ofAutumn it is always full of goodness: pumpkin, pomegranates, persimmons and … chestnuts! Boiled, roasted, pureed, chestnuts are always good, with their sweet flavor and soft texture on the palate.

If in the past few weeks you have gone through the woods and have found a large quantity of them, so much so that you have left over and no longer know how to cook them, why not try them as the main ingredient of a pudding?

The pudding is a spoon dessert which usually makes everyone agree, both adults and children: this one based on chestnuts, accompanied by the strong flavor of dark chocolate, it will be a truly irresistible end of meal.

You want the recipe? You can find it below, step by step: in ours galleryinstead, some tricks to make the pudding even more delicious and for conservation, if by chance you don't finish it!

How to make chestnut pudding: the recipe

Ingredients

To make about 6 chestnut puddings, you will need: 1 kg of chestnuts, 500 g of whole milk, 50 g of sugar, 260 g of fresh liquid cream, 180 g of dark chocolate and 8 g of gelatine sheets.

Method

First, boil the chestnuts in a saucepan, covering it with the lid, for about half an hour. After the time has elapsed, check that they are cooked, then drain and keep them covered in a separate bowl. When they have cooled, peel them carefully, removing any tiny skins. Now cook them in a pan with milk over medium heat for about an hour. Stir often to make them flake. At the end, put the mixture in a vegetable mill and reduce it to a puree.
Meanwhile, soak the gelatine in cold water for at least 10 minutes and finely chop 150 grams of chocolate. Put the chestnut puree in a pan with the fresh cream and sugar and cook over low heat. After a few minutes, add the chocolate, let it melt and then with an immersion blender, blend everything to obtain a smooth and creamy mixture.
Now squeeze the gelatine, pour it into the mixture, let it melt, stirring with a whisk and turn off the heat. Take the molds and fill them with the help of a ladle. Let the puddings cool before placing them in the fridge for about 2 hours.
Before turning them out, use the remaining chocolate to garnish each pudding, grating it on top.

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Yul-lan: no-bake chestnut cookies – Italian Cuisine

These sweets come from Korea and will win you over with their softness. Here is the recipe to prepare them, curious and quick

You may have never heard of these chestnut biscuits Koreans called Yul-lan, but we are sure that now you will be curious to try them!

Chestnut biscuits very easy and without cooking

The Yul-lan e are chestnut-shaped biscuits, made of chestnuts.
The most interesting thing is that they should not be baked in the oven and have a very particular consistency because they are soft and "buttery", but without butter.
Get them with boiled chestnuts it may take a long time, so use cooked chestnuts instead.

How to make Yul-lan, the recipe

Here's how to prepare them.

Ingredients

250 g of chestnuts
4 tablespoons of acacia honey
½ teaspoon of cinnamon
2 tablespoons of chopped pine nuts
1 pinch of salt

Method

Leave the chestnuts to soak in cold water for an hour.
Transfer them to a pan with cold water and bring to a boil for 15 minutes, then lower the heat and let it cook for another 10 minutes.
Drain and cool them under running water.
Take the pulp and purée it by crushing it in a mortar, or with a fork.
In a separate saucepan, melt two tablespoons of honey together with the cinnamon and salt and then pour the syrup over the chestnuts, mixing well.
With wet hands, form small, slightly flat chestnuts.
Dip the base of the chestnuts in the remaining honey and then pass them in the chopped pine nuts.
Keep the Yul-lan in the refrigerator for up to 3 days.
They must be left out of the refrigerator for an hour before being served because they must return to room temperature.

Pairings to try

An interesting variation involves the powder of matcha tea instead of pine nuts as a final decoration, together with black sesame seeds.
In our opinion, it could also be very greedy to dip the base of these biscuits in dark chocolate melted or in white chocolate. What are you saying?

Precooked chestnuts

As already mentioned, it is also possible to prepare these biscuits with precooked chestnuts.
You can find them already packaged in the supermarket and are very practical to use in the kitchen.
On the other hand, they cannot be used in this recipe chestnuts baked in the oven because they are too crunchy in texture.