2. CHESTNUTS FLOUR
The big Chestnut Trees (Castanea)
have produced their fruits for
millenia, largely replacing cereals,
and still nowadays chestnuts are
precious popular fruits.
Trees are grown on hills up to 800
metres of altitude and they have no
particular needs but a PH acid soil.
Chestnuts are gathered, dried,peeled
and grinded with stone mills to
preserve their natural flavour and
texture.
Chestnut flour is sweet and
flavoured and it is used in lots of
traditional recipes, especially in
desserts and other gourmet treats.
3. IL CASTAGNACCIO
(CHESTNUTS CAKE)
We have chosen chestnuts cake because the chestnut is a typical
autumn fruit of our Emilia hills. The chestnut cake is made with
chestnuts flour and enriched with raisins, pine nuts, walnuts and
rosemary.
The chestnuts cake was initially eaten, like most traditional recipes,
as a meal for the poor peasants. This dessert has its origins already
well know in the '500.
INGREDIENTS
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Water 1cup
Extra virgin olive oil 2 tbsp
Raisins 50 gr
Pine nuts 50 gr
Shelled walnuts 50 gr
Butter 40 gr
Milk 1cup
Chestnut flour 300 gr
Sugar 4 tbsp
Salt
4. IL CASTAGNACCIO – CHESTNUTS CAKE
PREPARATION
1) Soak the raisins in warm water
Sift the flour with the sugar and a pinch of salt
2) Add slowly the milk, water and a tbsp of oil
whisking. You have to get a smooth and fluid dough
3) Drain the raisins and chopped kernels of nuts. Add to the mix the raisins, walnuts and pine nuts. Preheat the oven at 200 C
5. 4) Butter a baking tin
rather wide and low (the
chestnut cake should not
be very high) and pour the
mixture.
Grease the surface with
the remaining olive oil
with a gentle brush and, if
necessary, add some
butter.
Bake at 200 C for 50-60
minutes or until the cake
is not well dried.
5) Cooked cake
6. IL CASTAGNACCIO – CHESTNUTS CAKE
Traditional serving
Our creative serving
7. CORNMEAL
Maize originated in Central
America and it was not
cultivated in Europe until
the early 16th century.
Varieties for production of
corn flour for polenta have
golden and red caryopsis
and are local ones; the most
common cultivar is perhaps
Maize Marano.
Nutritional facts are
remarkably different from
the corn used for feeding
animals ( zootechnics).
8. PORCINI MUSHROOMS
They are the most
rewarding of all the edible
mushrooms for their
aroma and taste.
Impossible to cultivate,
proper devices may
increase soil productivity
of natural mushroom
beds.
In river Taro Valley,
Province of Parma, the
production gained the
European label of IGP in
1996 for the species:
Boletus edulis,Boletus
aereus, Boletus aestivalis,
Boletus piniphilus.
Fresh, most often dried,
they are prized as an
ingredient in various
recipes.
9. POLENTA CON RAGU’ E FUNGHI
(POLENTA WITH MEAT SAUCE AND MUSHROOMS)
Polenta is a golden-yellow Italian cornmeal made from dried, ground maize (corn), and
also the name given to the savoury cornmeal porridge that’s made by mixing cornmeal
with water and simmering and stirring until it thickens - a staple dish of northern Italy.
Polenta can be ground coarse or fine and is widely used in the southern states of
America to make a variety of dishes, including cornbread, because maize is a major crop
in the US.
INGREDIENTS
FOR POLENTA
FOR MUSHROOMS
•Water 1 l
•Mushrooms (preferably porcini ) 800 g
•Extra virgin olive oil 1 tbsp •Extra virgin olive oil 1 dl
•Corn flour 250 gr
•Garlic 1 clove
•Parsley
•Salt to taste
FOR MEAT SAUCE (RAGU’)
•Peeled tomatoes 200g •Extra virgin olive oil 1 dl
•Minced pork 80 g
•Red wine1 glass
•Beef 150 g
•Salt and Pepper to taste
•Bacon 25 g
•Tomato paste 20 g
•Celery , carrots, onion chopped 50g
10. MEAT-SAUCE METHOD
1) Brown celery, carrot and onion in a saucepan with oil.
3) Blend with red wine
2) Add the minced meat and the chopped bacon and cook
together, stirring.
4) add the crushed tomatoes and the tomato paste .
Season with salt and pepper and cook on low heat for 1.5 H.
If the sauce is too dry stretch with the stok.
11. POLENTA METHOD
1) In a saucepan, bring water to a boil with the salt .
Pour the flour and corn and stirring
MUSHROOMS METHOD
1) Clean, wash and slice the mushrooms . In a pan heat the oil, add the
whole garlic and brown it,add the mushrooms and cook over high heat
for a few minutes while stirring.
2) Season with salt and pepper.
When cooked, complete with
chopped parsley.
2) cooking for about 40' low heat, stirring often.
