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  • Lasagne con le castagne

    (TRADITIONAL RECIPES a Porretta Terme)
    Lasagne con le castagne

    Porretta Terme, Municipality of Alto Reno Terme BO
    http://tinyurl.com/7j8kmbb  


    Lasagne with Chestnuts - Porretan cuisine is basically centred on local products and blends the flavours of Bolognese tradition with those of Tuscan cookery in a tasty gastronomic fusion. Particularly, this dish breaks with the traditional Bolognese lasagne that we all know. A basic ingredient of the mountain cuisine has been added: chestnuts.
    Difficulty: Medium
    Ingredients: for the lasagne: 250 g of chestnut flour, 200 g of wheat flour, 5 eggs. For the seasoning: 200 g of chestnuts, 200 g thick-cut ham, 1/2 litre of milk, 80 g of butter, salt, bay leafs, nutmeg, 2 tbsp. of cream, 100 g of Parmesan.
    Preparation: mix the two flours, add the eggs and, if needed, a little water to bind; knead the dough enough time to obtain a stretchy ball, not too soft, then roll it out into a thin layer and cut 12 lasagna squares. Peel the chestnuts and remove the inside skins, then boil them in the milk seasoned with a pinch of salt and one bay leaf. Sauté the diced ham in a little butter, add the thoroughly drained chestnuts, a touch of nutmeg and leave it to season for some minutes. Remove the chestnuts and the ham from the stock, filter it, then reduce it by adding two tbsp. of cream. Place the ham and chestnuts back into the saucepan, keeping some whole ones for decoration. Boil the lasagne on the hard side in salted water. Prepare single hot plates: lay one sheet of lasagna on each plate, then spread the sauce and lay one sheet of lasagna on top, sprinkle generously with grated Parmesan and melted butter, decorate with some whole chestnuts and serve piping hot.
    Notes: It is ideally accompanied by the chestnut beer, which is produced on our Bolognese Apennine and available in three different versions, chestnut, chestnut & wheat and smoked chestnut & juniper.

    Recipe sent by: Pietro Campaldini - Porretta Terme (BO)

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    Information by Redazione dell'Appennino Bolognese
    Last update: 19/11/18     (NewsID: 5014291)
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