The legendary chef Bruno Barbieri came to our editorial kitchen and prepared tortellini with the Director, Maddalena Fossati Dondero. The complete recipe service is on the number of December 2023on newsstands from November 21st.
As well as on our Instagram channel (to follow to always be updated), below you will find the video and its precious extra advice:
There puff pastry must not be dry, it must tend to be soft. So, when making tortellini, if it’s raining outside, if it’s humid it’s much better
If you want create humidity in the kitchenjust put a pot of water to boil
Must make the dough squares all the same, then you put the filling in the center, take a flap from one side and a flap from the other, join them together, press them together with your fingers and roll them up. Watch the video!
Loved by adults and children, the chestnuts I’m typical autumn fruit to cook at home too, in many different ways. Some prefer them read, some baked. Some cook them in a pan, some in the microwave and some on the barbecue.
Warm cuddle autumnal to be enjoyed in front of the fireplace during the cold evenings typical of this time of year, roasted chestnuts are full of beneficial properties, they contain mineral salts and fiber to the point of being considered a highly energetic food.
Depending on the method with which they are cooked, the result can be a soft bite, almost creamy on the palate, as well as more floury but never intrusive. What makes the difference, however, is not only the cooking method, but also the container and the amount of heat in contact with the chestnuts.
The smokier flavour it will be given by cooking on the grill or on the fireplace, with the classic chestnut cooking pan; the sweetest one from boiling in hot water.
Warm and enveloping, roasted chestnuts can be prepared in many different ways. Here are the most common and fast that you can also replicate at home.
1. ROASTED CHESTS
Cut the chestnuts by cutting only the peel, transfer to a perforated pan and leave to cook on a low heat, stirring frequently for 10-15 minutes. Then wrap them in a cloth for 5 minutes, this way they will have the right humidity and they will peel in an instant.
2. BOILED CHESTNUT
Rinse the chestnuts, boil for 35-40 minutes, then dry and eat by cutting them in half.
3. CHESTNUTS IN THE AIR FRYER
Blanch for 5 minutes (or leave to soak for 15 minutes), cut the peel from one end to the other without touching the fruit and leave to cook in the air fryer for 15 minutes at 200°C. When you open the basket they will have already opened.
4. MICROWAVE CHESTNUT
Leave to soak for 30 minutes. Cut the peel without touching the fruit and bake in the microwave for 5 minutes. at 800w
Impossible to resist such sweetness. I am the marron glacé, that chestnut treasure wrapped in a treasure chest of sugar: what more can I say! They can be found in the best pastry shops in this period, but for those who want to take on challenges that offer great satisfaction, we offer you a recipe for homemade marron glacé.
Marron glacé: a little history
As he writes Carlo Petrinifounder of Slow Food, the first codified recipe for marron glacé appears in the treatise “The Piedmontese confectioner who teaches how to confect fruit in different ways, willcookiesmarzipans, canestrelli, brandy,sorbetsand many other things belonging to this art”printed in Turinin 1790 and full of recipes that are still very current. Its origins, however, are older, dating back to Five hundred and have always been disputed between France and Italy: specifically, the city of Wedgewhere it is said that it was a court chef of the Duke of Savoy Carlo Emanuele I who made them for the first time.
Care and patience, two indispensable ingredients
Preparing marron glacé at home is a matter of great care and patience. Care is taken when handling the chestnuts, which are tender and delicate, and patience with the glazing process, which takes several days. In the end, however, the result will repay you for so much attention. Below is the recipe, good work.
Chestnut candied sugar and syrup glazed or marron glacé, confection, originating in northern Italy and southern France. Close up.Olga Mazyarkina
Score each brown horizontally and place them all in one basin full of water For a night.
Do them the next day boil for 20 minutes in water, placing a few at a time in the pot.
Once ready, remove them with a slotted spoon and, without burning yourself, remove their peel and skin, being careful not to break them.
Meanwhile, prepare a syrup with 500 ml of water and 500 g of sugar. Place the chestnuts in a large, low pan, cover them all with the syrup, bring the pan to the heat, let it boil for a minute and then turn off. Let it rest for 24 hours.
The next day, repeat the same procedure, boil for 1 minute and then turn off. Leave to rest for 24 hours.
Proceed like this again for 5 daysadding the vanilla pod on the third day and then removing the fourth.
On the seventh day, after you have boiled the chestnuts for a minute, remove them from the pan and place them on a baking tray covered with baking paper.
Bake at 120° and let it dry for about ten minutes. Your marron glacés are ready, serve them cold or keep them to prepare tasty desserts.
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