L'Italo-Americano

www.italoamericano.org 38 L'Italo-Americano LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES I am just back from a trip to my little home in Montalcino, in Tuscany where the long, hot summer has come to a close. There was finally a chill in the air that had me pulling on a warm sweater to walk about the village. The grapes had been harvested; the olives were waiting their turn. With that chill comes a new explosion of flavors that I adore – figs, mushrooms, chestnuts, squash. The colors in the local market were changing from reds and greens to muted purples, oranges and browns. A new sea- son is beginning. I noticed a few chestnut pastas on the menus while there. Chestnuts are one of the staples of the Tuscan kitchen and kept many a stomach full during times of famine and poverty. Chestnut flour used to be difficult to find in the US but with the flour being naturally gluten-free, its status has been elevated. You can find it in many local markets today. Chestnut flour, known as farina dolce (sweet flour), has a surpris- ingly sweet, nutty flavor to it. It is used to make polenta, breads, cakes, pasta and necci (a Tuscan crêpe filled with ricotta or other fillings). Here I am sharing two of my favorite chestnut flour recipes – fresh chestnut pasta that can be topped with your favorite sauce and necci, such a special simple treat to make. For the pasta, my favorite sauce is one made from a very easy sauté of pancetta, gar- lic and wild mushrooms. For the necci, a wholesome filling of ricotta (fresh if you can find it), MICHELE BECCI with a drizzle of honey elevates this simple food to heavenly. Buon appetito! Michele Chestnut Pasta Ingredients: • 200 grams 00 flour, plus additional for dusting • 100 grams chestnut flour • ½ teaspoon salt • 2 large eggs • 2 large egg yolks Instructions 1. Sift together the flour, chestnut flour and salt on a large board or surface. Create a well in the middle of the flours and crack the eggs into the well. 2. Using a fork, lightly whisk the eggs together in the well then slowly begin mixing in flour from the interior edges of the well. Continue until a good bit of the flour is incorporated then use Chestnut flour: Tuscany simple treasure THURSDAY, OCTOBER 19, 2017 your hands to knead the mixture until a dough forms. 3. If the texture feels too dry, add about ½ teaspoon of water at a time while kneading. If the tex- ture feels too wet, add about a teaspoon of flour while kneading. Knead the dough until smooth and elastic, about 5 minutes. Roll the dough into a ball. Wrap it in plastic wrap and allow to rest for at least 30 minutes. 4. To roll out pasta, unwrap and cut the dough into 6 equal sized pieces. Working with one piece at a time, flatten with your palm and dust with flour. Keep the other pieces wrapped in plas- tic wrap so it doesn't dry out. 5. Using a pasta roller, rolling pin or pasta machine, roll each piece into a thin sheet. 6. Cut the sheet into thin strips either by hand or an attachment for the pasta machine. I like to use my chitarra (see photo) which makes it fun and simple with minimal cleanup. Dust pasta with a bit of flour and place on a floured board or sheet pan to dry. 7. When ready to cook, bring a large pot of salted water to boil. Drop in the pasta and cook only until 'al dente' – fresh pasta should only take a few minutes to cook. Drain and sauce with your favorite sauce. Enjoy! Necci – Chestnut Crêpes Ingredients: • 2 cups chestnut flour • 1 1/2 cups water • Salt • Olive oil Directions: 1. Place the chestnut flour in a large bowl. Whisk in the water until smooth. Add a pinch of salt and about 1 tablespoon of olive oil. Let the batter stand at least 30 minutes. 2. Heat an 8 inch cast iron skillet or crêpe pan over medium heat.  Brush the surface of the pan with a bit of olive oil. Pour a scant ¼ cup of batter onto the sur- face and tilt the pan so the batter runs to the edges, creating a thin layer. Cook for about 1 minute until the edges start to curl up slightly. Flip and cook on the opposite side until cooked through – about another 30 sec- onds. Repeat for each crêpe, greasing the pan as needed before adding the batter. 3.To serve, place a heaping tablespoon or two of your favorite filling on each neccio and roll up. A few favorite fillings of mine: fresh ricotta, then drizzle the rolled necci with honey; or try something savory like sausage and/or wild mushrooms sautéed with garlic. Enjoy! Joe and Michele Becci are a brother and sister team who love all things Italian. Together, from opposite coasts, they co-author the blog www.OurItalian Table.com. Chestnut flour can be used to make pasta, to be dressed with butter and sage Chestnut flour will give to fresh pasta a slightly sweet flavor

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