Difference between revisions of "Recipes"

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=== Castagnacci (Chestnut Crepes) ===
+
===Castagnacci (Chestnut Crepes)===
 
Recipe courtesy of my great grandmother Maria Bargardi, but it is very common throughout the Lunigiana
 
Recipe courtesy of my great grandmother Maria Bargardi, but it is very common throughout the Lunigiana
  
* 250 grams chestnut flour
+
*250 grams chestnut flour
* 200 ml water (more or less, but you want the batter to liquid enough so that it drips off the back of your mixing utensil)
+
*200 ml water (more or less, but you want the batter to liquid enough so that it drips off the back of your mixing utensil)
* A generous pinch of sea salt
+
*A generous pinch of sea salt
* Oil olive to grease the frying pan  
+
*Oil olive to grease the frying pan
  
 
Mix flour, water, and salt together. Start to heat up a non stick frying pan on the stove with a tiny bit of olive oil. Make sure the pan is properly heated. Pour 2-3 spoonfuls of batter into the pan, and let it cook. It will change colour as it cooks, and you will know when it is ready to flip when it comes off of the pan cleanly (using a spatula) , cook on the other side for a few seconds, and done. Serve hot with cheese (ricotta is traditional), jam, or anything, really.  
 
Mix flour, water, and salt together. Start to heat up a non stick frying pan on the stove with a tiny bit of olive oil. Make sure the pan is properly heated. Pour 2-3 spoonfuls of batter into the pan, and let it cook. It will change colour as it cooks, and you will know when it is ready to flip when it comes off of the pan cleanly (using a spatula) , cook on the other side for a few seconds, and done. Serve hot with cheese (ricotta is traditional), jam, or anything, really.  
  
=== Fritelle Di Farina Di Castagne (Chestnut fritters) ===
+
===Fritelle Di Farina Di Castagne (Chestnut fritters)===
  
* 250g flour
+
*250g flour
  
* 400ml water  
+
*400ml water
* Pinch of salt
+
*Pinch of salt
* Olive oil for frying
+
*Olive oil for frying
  
 
Mix flour, water, and salt together, and shallow fry in hot olive oil until done. Can be eaten plain, but sprinkled with granulated sugar is a favourite.  
 
Mix flour, water, and salt together, and shallow fry in hot olive oil until done. Can be eaten plain, but sprinkled with granulated sugar is a favourite.  
  
=== Soladela (Chestnut cake) ===
+
===Soladela (Chestnut cake)===
  
* 250g flour
+
*250g flour
* 400ml water
+
*400ml water
* 50g raisins
+
*50g raisins
* 50g pine nuts
+
*50g pine nuts
* 10g baking powder
+
*10g baking powder
* Pinch of salt
+
*Pinch of salt
  
 
Mix flour and water together thoroughly, and add in your pine nuts and raisins. Bake at 180 degrees C or 350 F. Good with coffee.
 
Mix flour and water together thoroughly, and add in your pine nuts and raisins. Bake at 180 degrees C or 350 F. Good with coffee.
  
=== Lasagna Meschie (Chestnut pasta) ===
+
===Lasagna Meschie (Chestnut pasta)===
250g chestnut flour
 
  
300g wheat flour
+
* 250g chestnut flour
 
+
* 300g wheat flour
200ml water
+
* 200ml water

Revision as of 03:51, 9 September 2020

Castagnacci (Chestnut Crepes)

Recipe courtesy of my great grandmother Maria Bargardi, but it is very common throughout the Lunigiana

  • 250 grams chestnut flour
  • 200 ml water (more or less, but you want the batter to liquid enough so that it drips off the back of your mixing utensil)
  • A generous pinch of sea salt
  • Oil olive to grease the frying pan

Mix flour, water, and salt together. Start to heat up a non stick frying pan on the stove with a tiny bit of olive oil. Make sure the pan is properly heated. Pour 2-3 spoonfuls of batter into the pan, and let it cook. It will change colour as it cooks, and you will know when it is ready to flip when it comes off of the pan cleanly (using a spatula) , cook on the other side for a few seconds, and done. Serve hot with cheese (ricotta is traditional), jam, or anything, really.

Fritelle Di Farina Di Castagne (Chestnut fritters)

  • 250g flour
  • 400ml water
  • Pinch of salt
  • Olive oil for frying

Mix flour, water, and salt together, and shallow fry in hot olive oil until done. Can be eaten plain, but sprinkled with granulated sugar is a favourite.

Soladela (Chestnut cake)

  • 250g flour
  • 400ml water
  • 50g raisins
  • 50g pine nuts
  • 10g baking powder
  • Pinch of salt

Mix flour and water together thoroughly, and add in your pine nuts and raisins. Bake at 180 degrees C or 350 F. Good with coffee.

Lasagna Meschie (Chestnut pasta)

  • 250g chestnut flour
  • 300g wheat flour
  • 200ml water