Tag: Chestnuts

The best vegetarian recipes with pumpkin and chestnuts – Italian Cuisine

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Pumpkin and chestnuts are soft seasonal ingredients that know how to become the protagonists of rich and full-bodied dishes, vegetarian-proof delights. Intense and mellow, delicate in taste, pumpkin and castegne can give life to tempting first courses or rich meatless meat loaves or tasty savory pies. Are you looking for a fragrant appetizer with a greedy heart? Prepare the Golden sheets of chestnuts and ricotta. Do you want to impress your guests with an exquisite combination of colors and flavors? Bring the Risotto with red radicchio and rosemary. The cocottine are full of goodness in Pie di brisée with beer sprouts.

Recipe Potato gnocchi and chestnuts – Italian Cuisine

Ingredients

500 g potatoes
200 g ricotta
150 g broccoli with florets
150 g Romanesco cauliflower with florets
100 g boiled chestnuts
90 g wholemeal spelled flour
extra virgin olive oil
Orange
fennel
salt
pepper

Duration: 1 h 15 min

Level: Middle

Dose: 4 people

For the recipe for potato and chestnut gnocchi, boil the potatoes in boiling water for 45 minutes. Bring a saucepan of flavored water to the boil with orange peel. Plunge the cauliflower florets and, after 3 ', even the broccoli ones. Turn off after another 2 minutes and drain. Mix the ricotta with a pinch of salt and pepper, the juice of half an orange, a tablespoon of oil and chopped fennel.

Peel the potatoes and mash them with a potato masher. Also crush the chestnuts and mix them with the potatoes; add salt, pepper, a pinch of grated orange peel; mix everything with spelled flour.

When you have obtained a homogeneous mixture, divide it into small loaves, then form tapered gnocchi. Boil them in salted boiling water, until they return to the surface, season with the orange ricotta, cauliflower and broccoli florets, a splash of orange juice. Decorate with orange peel and fresh fennel.

" Chestnuts and Chocolate Pie – Italian Cuisine

First cut the chestnuts with a sharp knife and boil them in abundant water for about 30 minutes, then remove both the outer and inner peel.

Blend your 100 g of chestnuts together with the oil until you obtain a thick and smooth cream.

Whisk the eggs with sugar and vanilla until the mixture is light and fluffy.
Add the chestnut cream first and then the sieved flour and baking powder and the chocolate chips and mix well.

Pour the mixture into the mold lined with parchment paper and cook for about 40 minutes at 180 ° C in a preheated ventilated oven.

The chestnut and chocolate cake is ready, let it cool, then decorate with icing sugar and serve.

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Ingredients

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