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Castagnaccio

Ingredients:

• 200g of chestnut flour 250g
• water 50g of extra virgin olive oil a pinch of salt
• zest of half an orange
• a teacup of raisins
• a couple of handfuls of pine nuts

These doses are good for a pan approximately 25cm in diameter. This is very important: the goodness of the chestnut is highly dependent on its thickness, which should be about half a centimeter or so. If it is too thin, you end up with a sort of flattened fried. If, however, is too often will eat anything but pleasant. After years of preparation, these are the right dose for my pan. Probably with your need to do some experimentation.

Wash and soak the raisins in a little 'warm water and brandy for at least 15 minutes.

Preheat the oven to a temperature of 180 ° C.

If you work by hand, sift the flour, chestnuts, mischiateci a pinch of salt and start adding a bit 'of water, initially low. To incorporate it well until you obtain a batter smooth and homogeneous without lumps. Now add the remaining water and incorporate well. Also add the oil and stir until completely incorporated and will also have obtained a mixture is too thick and beautiful finish. Add the grated orange peel, well taking care not to grate the white part too.

If you use a food processor, everything is easier. Put the robot in the water, oil and grated orange rind and mix well. Add the flour and a pinch of salt, and stir until the mixture is homogeneous.

Now, savor. The taste obviously depends greatly on the quality of the flour and oil. The best time to do cascagnaccio is during the winter. The more one goes towards the spring, more flour may become bitter. In this case, add 3-4 teaspoons of sugar. I do not know if this also happens with the flour that you buy the supermarket, but I guess so. I usually use flour milled in a mill artisan.

Add the raisins to the mixture, after removing the water and brandy in which it was soaked.

Pour into a baking pan large extra virgin olive oil: it must not simply be brushed, the compound will almost float on oil.

pour in the mixture. Pour on the surface of some chestnut olive oil extra virgin olive oil, and sprinkle evenly over the pine nuts. Tell

for 20-25 minutes, until it is well-burnished surface. Let it cool, c. .. a good appetite.

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burnt wheat

burnt wheat flour is typically a specialty of Puglia, which was once obtained by grinding the wheat harvest from the fields of recovery for burn after fertilization. It is currently obtained toasting the grain before grinding it. The result is a black flour, with a strong taste and smell of burning, which gives the bread a very specific color and fragrance.

We are preparing a loaf of bread with this flour. I used the yeast, then the preparation time is quite long, especially for the rising. If you have time and patience, you can use instead of yeast, perhaps preparing the sandwiches, instead of a loaf.

Ingredients:

• 230g of wheat flour type 0
• 110g wheat flour 100g burned
• yeast 170g water
• 2-3 teaspoons of salt a teaspoon of sugar ( or honey, or malt)

Dissolve yeast in the water , you have refreshed the previous day. Add the wheat flour and knead briefly. Leave this mixture to rest for 7-8 hours in a covered container. Then add sugar, wheat flour and the salt burned. If necessary, add a little 'of water: the dough should be soft but not too sticky. Mix vigorously and let rise in a covered bowl until doubled dough (other 7-8 hours). Form a loaf, tucking the dough a few times on itself, place it on a baking sheet covered with parchment paper and place it in the oven to rise for another 4-5 hours. If you see that over the mixture dries, vaporizzateci above a bit 'of water, or use a brush soaked in water to keep the area moisturized. At the end of that rise, take two deep incisions (parallel or cross) on the surface, preheat the oven to 200 degrees, and bake the loaf for about half an hour. Obviously the time depends on your oven, be careful not to burn. If you want a little 'over the crust, put in the oven a cup of hot water for the first 10 minutes, then remove and lower the temperature to 180 degrees for another half hour.

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The quince

Sprinkle the quinces with a damp cloth and put in a pot covered with water, along with two half lemons. Boil water and cook for forty minutes, until a fork will not be able to penetrate easily into the flesh. Separate the pulp from the core (do not worry about the skin) and pass in the mill. Weighed and put the pulp into a saucepan, add an equal quantity of sugar (or even a little 'less, if you do not like things too sweet. I tried with 3 / 4 weight of sugar, and it came out fine.) . Cook on medium heat for 40-45 minutes, stirring constantly, until it has a consistency rather dense and will tend to remain together, without complacency on the walls of the pot.

Pour the quince paste into molds previously wet (I use silicone ones, and there is no need to moisten). Let stand overnight. Removed the quince from the molds, let dry forms in a dry and sheltered to a few days. Placed in an airtight container, will last a few months without problems.

before eating, you can roll it in granulated sugar.

A different form may be obtained without the use of molds, spreading the mixture over a baking sheet covered with parchment paper. Once dried, cut into diamond shapes and consumed.