Chestnut is considered the Italian jewel of autumn. In the most isolated mountains of Italy, entire communities have explored every possible use of this ingredient over the centuries. This includes roasted chestnuts, boiled chestnuts that are pulverized and turned into flour, and in Ossola, making Gnocchi. In Cuneo, the capital of chestnuts, preparations are underway for the annual national fair in October. The entire North West is hoping for a good harvest.The regions of Piedmont, Lombardy, Liguria, and Valle d'Aosta have a long tradition of chestnut cultivation. In the 1400s, Pantaleone da Confienza mentioned these regions as the basis of the Alpine diet along with cheeses.
Today, Piedmontese chestnut productions are distinguished by two geographical indications: Cuneo chestnut and Val di Susa chestnut. To make chestnut flour, the chestnuts are dried, a process that used to be done in the sun on terraces. This tradition has led to the creation of sweets and filled pasta. In Piedmont, chestnuts play a prominent role in the cuisine, even in Michelin-starred restaurants. For example, this autumn, you can find Ossola gnocchi with a creative twist by Giorgio Bartolucci of the Domodossola Atelier, and in Monforte d'Alba, Pasquale Laera (formerly at Villa Crespi and now owner of Borgo Sant'Anna) is preparing lasagnetta with rabbit and chestnuts to pair with white truffle on his autumn menu. The chestnut collection spans a wide area, from the woods of the Staffora Valley in Oltrepò Pavese to the Ligurian Apennines in Val Trebbia, and even down to Val Nizza on the road leading to the hermitage of Sant'Alberto di Butrio.
One of the main Chestnut harvest events in Piedmont and Italy, with hundreds of exhibitors as well as gastronomic workshops, include the National Chestnut Fair in Cuneo on 18/20 October and the Chestnut party in Avise (Aosta Valley) on 27 October. Organized by the Comité des Traditions d'Avise.
Recipes with Chestnuts
We could not help ourselves to celebrate the Chestnut harvets by sharing a few recipes using this delicious ingredient. Whether as an Entrée/Primi Piatti or Dessert.
Chestnut Risotto - Risotto al maroni
A creamy and enveloping dish with a delicate flavor, perfect for an autumn lunch: chestnut risotto with thyme and robiola. The recipe is not difficult but ensures an original and refined presentation.
Ingredients:
350 g of Carnaroli rice; 500 g of steamed chestnuts; 250 g of robiola; 200 g of butter; 200 g of grated parmesan; 100 g of fried (carrot/celery/onion); a bunch of fresh thyme; 2 l of vegetable broth; 1 glass of white wine; salt; pepper
Preparation:
To prepare the chestnut risotto, start by peeling the chestnuts thoroughly to remove all the skin. Then coarsely crumble them with your fingers. Brown them in a knob of butter along with a spoonful of thyme leaves. Once they have some color, remove them from the pan and set them aside. In the same saucepan, add another knob of butter and fry the chopped celery, carrot, and onion. Add the rice and toast it over medium heat. Then add the white wine, making sure to let the alcohol evaporate. Proceed with cooking the risotto as usual, gradually pouring in the hot broth when the previous one has been absorbed, and stirring the rice continuously. Season with salt. Meanwhile, prepare the robiola cream: blend the robiola with a few tablespoons of broth, a drizzle of oil, thyme leaves, and pepper until smooth and creamy. Add a little broth at a time to control the consistency of the cream. At the end of cooking the risotto, add the browned chestnuts (keeping a couple of spoonful’s aside for the final decoration) and stir in the remaining butter and parmesan. The risotto should be soft and "wavelike". Divide the risotto into individual dishes, and decorate the surface with the robiola cream, a few chestnut crumbs, more thyme, and a sprinkling of pepper.
Polenta with cooked chestnuts and fried mushrooms - Polentina bianca con scaglie di castagne cotte e porcini fritti
Ingredients:
Polenta 1200 g of water; 1 tablespoon of salt; 400 g of white polenta; 1 tablespoon of extra virgin olive oil.
Mushrooms: 1 medium sized porcini mushroom; 1 egg;
grated bread; salt; extra virgin olive oil; parmesan cheese and 8/10 chestnuts.
Preparation:
Boil the water with salt and oil. Add the polenta flour while mixing. Cook for 40 minutes, adding water if necessary, but keep in mind that the maximum water-to-flour ratio is 1500g water for 400g of polenta. Cut the porcini into half-centimeter strips after cleaning them and drying with a damp cloth. Dip them in beaten egg yolk with salt and then in breadcrumbs. Heat 2 tablespoons of oil in a pan with a ceramic bottom. Place the breaded mushrooms in the pan and brown on both sides, using a spatula to turn them. It's important to turn the mushrooms only once to preserve the breading. Drain and dry on absorbent paper. For cooking the chestnuts, it is recommended to steam cook: place the chestnuts in a steamer basket over two inches of boiling water. Cook for 15-20 minutes or until a toothpick can be easily inserted. Remove the peel while they are still hot and let them cool. Serve the polenta in the center of a plate, drizzle with oil, chestnut flakes, and, if desired, a spoonful of Parmigiano Reggiano. Finally, add some fried mushrooms on the side.
Torta Morbido di castagne
The soft chestnut and chocolate dessert is an easy dessert to make. Very tasty, prepared with jam and milk chocolate melted in a bain-marie, it releases an inviting aroma already during cooking. Slightly warmed and accompanied by a dollop of whipped cream, it becomes a perfect dessert at the end of a meal, but is also perfect at room temperature at tea time or for breakfast.
Ingredients:
250 g of chestnut jam; 180 g of butter; 120 g of milk chocolate; 8 centiliters of milk; 3 eggs; 30 g of sugar; 30 g of flour
1 pinch of salt; icing sugar to decorate
Preparation:
1. Combine the chestnut jam and milk in a saucepan, and heat the mixture over low heat, stirring with a wooden spoon.
2. Finely chop the milk chocolate and melt it in a bain-marie with the butter until creamy.
3. Separate the egg yolks from the whites and whip the yolks with sugar until light yellow in color.
4. Mix the melted chocolate with the chestnut mixture, add the whipped egg yolks and sifted flour, and mix with a whisk.
5. Whip the egg whites with a pinch of salt until stiff, then fold them into the chocolate and chestnut mixture.
6. Pour the batter into a mold lined with baking paper and bake at 180°C for about 30 minutes.
7. Let the cake cool in the mold, then transfer it to a plate and let it cool in the fridge.
8. When serving, sprinkle the cake with icing sugar.
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