Češpov gnocchi

Last Cucina Italiana is full of chestnut dishes, considerably more complex than roasted chestnuts. But this property with us except in the raw form of natur is also easy to obtain. Occasionally, in Maximarket, which profiled some time ago in gourmejsko štacuno gets chestnut puree. . Missing two essential components: chestnut flour and glazed chestnuts.

Chestnuts over the coals

France is also famous for its chestnuts and because they were Melita and Guillaume also there are kindly brought me a kilo of organic chestnut flour imported from Italy. More is not because she was surprised at the dealer in Paris Bio štacuni only those sold. Probably due to the recipe in the latest issue Cucine.

Since I had first-hand chestnut flour I'm beginning started in a simple dish: chestnut pie with pears and chocolate. However, the meal had been a strange start to smell. I do not know what it should have, but can be changed in the oven. He did not. Only strengthened the pie and it was inedible.

Scraping the last drops of homogenized chocolate in the pie

I have often found that the food simply can not have different taste and ingredients. Once, years and years ago when I was 100% following the recipe, I did the American salad, which was the culmination of American cuisine. This salad was salty anchovies, by then, I never liked, but now I'm just a fan. Lettuce was of course equally unpalatable as anchovies themselves. And behold, 20 years later I'm going narest same bedarijo.

The lesson: a prerequisite for a good dish is tasty ingredients.

Given chestnut flour I have yet to determine whether it is defective.

Here's a pie from a few days following that doctrine: Pita stuffed with buckwheat, apples and glazed chestnuts.

Pita stuffed with buckwheat, apples and glazed chestnuts

Zamesiš hour classical fragile dough in half a pound of flour sharp, quarter-pound of butter, eighths pound of raw sugar ( Billington's Dark Muscovado Sugar ), eggs, salt and prstohvata few tablespoons of cold water.

While the dough in the refrigerator in a pan waiting for the main act, ready filling of cooked and cooled (can under cold water), buckwheat (one package), sliced ​​sour apples pairs, one cream, two eggs, some sugar and some cinnamon.

Chilled dough with a fork, poke holes, you put baking paper on it a couple of beans shaken before blowing loads of dough and pečeš 15min at 180 degrees.

Filling in fried dough shaken and ga potreseš with sliced ​​glazed chestnuts (if not in štacuni, find a recipe in the latest issue Cucine ). Pečeš 30-40 min at the same temperature as before. Before cutting a little ohladiš.