2787 Castagnaccio (Chestnut Tart)

This is my first attempt at translating a recipe so if I have made any obvious errors please correct me. Oh, and if anyone knows where I can find chestnut flour I would be very grateful to hear from them.

[b]Castagnaccio[/b]

[b][i]Ingredienti:[/i][/b]
Farina di castagne 200 gr.
Cioccolato fondente 50 gr.
Zucchero 30 gr.
Burro 25 gr.
Cedro candito 25 gr.
Mandorle sgusciate 30 gr.
Rossi d'uovo tre
Sale

In una casseruolina sciogliete al fuoco il cioccolato con mezzo bicchiere di latte, aggiungete lo zucchero e il burro e lasciate riposare. In un tegame versate la farina di castagne e, poco per volta, il resto del latte e un pizzichino di sale, mescolando continuamente per evitare che si formino grumi. Aggiungete all'impasto liquido il cioccolato e mettete a cuocere la miscela. Appena si sara assodata, lasciatela raffreddare, aggiungete i rossi d'uovo, le mandorle tritate e il cedro tagliuzzato finemente. Ungete con il burro una taglia, versatevi il composto e cuocete in forno caldo per circa 45 minuti. Potete servirlo sia caldo che freddo.

[b]In English:[/b]

[b][i]Ingredients:[/i][/b]
200g chestnut flour
50g cooking chocolate
30g sugar
25g butter
25g candied citron, finely chopped
30g almonds (blanched and ground)
1/2 l milk
3 egg yolks
salt

In a saucepan gently melt the chocolate with a glass of milk. Add the sugar and butter and set aside. In a pan pour in the rest of the milk, add a pinch of salt, then slowly pour in the chestnut flour, stirring continuously to avoid lumps forming. Add the chocolate mixture to the pan and as soon as the mixture comes to a rolling boil, take off the heat. Leave to cool slightly then add the egg yolks, ground almonds and finely chopped citron peel. Grease a deep baking dish with butter and pour in the mixture. Bake in a hot oven for approximately 45 minutes. Serve hot or cold.

[i]Recipe from: Il Grande Libro Della Pasticceria Napoletana by Piero Serra e Lya Ferretti[/i]

Category
Food & Drink

Submitted by Anonymous (not verified) on Mon, 02/27/2006 - 08:32

Bravo Sano!

I can only see one omission.. 'con mezzo bicchiere di latte' = HALF a glass of milk.

The only place I know where you can buy good 'farina di castagne' is in the Montella area of Campania.. but I'm wondering if you could just use a chestnut puree for this recipe instead.. and make a pastry case.. a bit like a bakewell tart.

What do you think?

:) :)

Submitted by Anonymous (not verified) on Mon, 02/27/2006 - 08:43

[QUOTE=Aliena]Bravo Sano!

I can only see one omission.. 'con mezzo bicchiere di latte' = HALF a glass of milk.

The only place I know where you can buy good 'farina di castagne' is in the Montella area of Campania.. but I'm wondering if you could just use a chestnut puree for this recipe instead.. and make a pastry case.. a bit like a bakewell tart.

What do you think?

:) :)[/QUOTE]

Thanks Aliena - if I was using the puree, would I then omit the milk to balance the fluid measures?

Submitted by Anonymous (not verified) on Mon, 02/27/2006 - 09:39

I guess so Sano.. but the original recipe does sound nice so maybe we should just try harder to find chestnut flour.

I'll have a look around next time I'm in Liverpool.. there are a couple of Italian specialist food shops there.. will let you know if I find it.. or alternatives.

:) :)

Submitted by Anonymous (not verified) on Mon, 02/27/2006 - 09:59

The Gastronamia across the street from us sells Chestnut flour and of course they insist their's is the best as it is homegrown from Tuscany.

If aliena or Sano wish me to send them a bag - drop me a PM telling me where you would like it sent.

:) :)

Submitted by Anonymous (not verified) on Mon, 02/27/2006 - 10:44

Methinks you or your local gastronamia is deluded stodge!

Montella and the surrounding area is famous for the quality of the chestnuts. In fact, they are the best in the world.. as are most things from Campania.

[CENTER][ATTACH]124[/ATTACH][/CENTER]

So, thanks.. but no thanks.. not even for a box of Tetleys tea bags. Capito?

:) :)

Submitted by Anonymous (not verified) on Mon, 02/27/2006 - 11:09

[QUOTE=sdoj]The Gastronamia across the street from us sells Chestnut flour and of course they insist their's is the best as it is homegrown from Tuscany.

If aliena or Sano wish me to send them a bag - drop me a PM telling me where you would like it sent.

:) :)[/QUOTE]

Hi Sdoj,

Thank you very much for this generous offer. I will decline for the time being - I am supposed to be giving up sweet stuff for Lent so will see how my willpower holds out on that score first. Best to keep temptation(s) out of the house until Lent has passed as well.

Submitted by Anonymous (not verified) on Mon, 02/27/2006 - 11:39

[QUOTE=Aliena]Methinks you or your local gastronamia is deluded stodge!

Montella and the surrounding area is famous for the quality of the chestnuts. In fact, they are the best in the world.. as are most things from Campania.

[CENTER][ATTACH]124[/ATTACH][/CENTER]

So, thanks.. but no thanks.. not even for a box of Tetleys tea bags. Capito?

:) :)[/QUOTE]

That picture aliena is kinda evocative but I know not of what ... all tea bagged up thanks but would trade you something Tuscan for porridge oats.

:rolleyes:

Submitted by Anonymous (not verified) on Mon, 02/27/2006 - 13:20

sdoj

Two refusals and yet you still hanker over a possible trade off with Aliena? Just exactly how desperate are you for your porridge oats?

Neigh.. neigh.. thrice neigh!

:) :)

Submitted by Anonymous (not verified) on Mon, 02/27/2006 - 13:34

Can get them at the health food shop but piddling little bags at a price which would have most Scots quakering.

Submitted by Anonymous (not verified) on Tue, 02/28/2006 - 04:16

[QUOTE=sdoj]Can get them at the health food shop but piddling little bags at a price which would have most Scots quakering.[/QUOTE]

Can send you oats if you want. Both South African and Irish brands available here.

Submitted by Anonymous (not verified) on Tue, 02/28/2006 - 10:29

Sano

After Easter on quid pro quo basis.

ciao ciao