Češpov gnocchi

Cucina Italiana last one is full of chestnut dishes, much more complex than roasted chestnuts. But this property with us except in the form of raw natur not easy to come by. 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 charcoal fire

France is also famous for its chestnuts and because they were Melita and Guillaume just there are kindly brought me a kilo organic chestnut flour imported from Italy. More is not because it was the surprise of the Paris bio štacuni just that popular. Bržčas the recipes in the latest edition Cucine.

Since I had first-hand chestnut flour I head start on a simple dish chestnut pie with pears and chocolate. However, the meal had already start very strange smell. I do not know what should be, but can be changed in the oven. He did not. Only ojačal and the pie was inedible.

Scraping the last drops of homogenized chocolate in the pie

I've often found that simple dishes can not have a different flavor as an ingredient. Once a long time ago when I was 100% following the recipe, I did American salad, which was the culmination of American cuisine. This salad was salty anchovies, by the time I did not like at all, but now I'm not really a fan. Lettuce was of course equally unpalatable as anchovies themselves. And behold, 20 years later I narest bedarijo same.

Moral of the story: a prerequisite for a good dish is tasty ingredients.

Light chestnut flour I have to determine whether it is defective.

Here's a pie in front of 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 hard flour a pound, quarter pound butter, pound of unrefined sugar eighths ( Billington's Dark Muscovado Sugar ), eggs, salt and prstohvata few tablespoons of cold water.

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

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

Filling shaken the dough and baked with sliced ​​potreseš 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.