Precious, delicious and energetic fruits, chestnuts are an important source of protein, carbohydrates, and potassium. This flour comes from the finest qualities using a traditional grinding method with natural stones. The light hazelnut-coloured flour with a sweet and delicate flavour is an ingredient that brings us back to the tradition of Tuscan desserts, perfect for the preparation of "Castagnaccio" and other sweets such as creams, pancakes, and puddings.
"Rosso di Lucca" comes in different shades of red with streaks ranging from burgundy to blackish. The skin is firm, the paste is soft and the flavor is intense. Grown in the municipalities of Lucca, Capannori, and Porcari.
The cooking time is about two hours with a previous soak of at least 12 hours.
The "Rosso di Lucca" Red Bean is particularly suitable for the preparation of puree and soups.
Leak Orzotto is prepared with barley combined with selected and dried vegetables. Easy to prepare: just open the bag and add a liter of cold salted water. It is boiled for 35 minutes, stir frequently during cooking, and an excellent first course is ready. Perfect seasoning is with a knob of butter and about 80 g of gorgonzola, or another blue cheese. As a wine pairing, choose an Alsace Gewurztraminer to accompany this recipe, or another Gewurztraminer not very young and quite complex. Simple and original!
It is an ancient variety of legumes, very similar to chickpea with the highest protein content. In the decorticated chickling version, the skin is removed by a mechanical process, so as to allow its quick use in the kitchen. It does not, therefore, need to be soaked and can be cooked in soups or puree. Perfect with the addition of cooked or raw vegetable ratatouille.
It is prepared with an ancient variety of white corn with a more delicate flavor than traditional polenta and goes very well with the fish whose flavor it enhances. It is naturally gluten-free. It is cooked exactly like polenta.
This stone-ground flour derives from an ancient cereal (Triticum Monococcum) recently recovered in agriculture. It has a very pleasant taste and is suitable for any sweet or savory preparation. For leavened with sourdough it requires medium or long leavening.
Red Chicory Orzotto is prepared with barley and combined with selected and dried vegetables. Easy to prepare: just open the bag and add a litre of cold salted water. It is boiled for 35 minutes, frequently stirred during cooking, and an excellent first course is ready. Perfect seasoning is with butter and parmesan. Simple and original!
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