Here’s an unusual recipe from the Appennino Tosco Emiliano region, where chestnuts were the main staple food for centuries, il pane di farina di castagne (chestnut bread). This recipe involves the use of the vocabulary we explored in our last article: What Is Pasta? Note how the words pasta, impastare and impasto are used in the preparation instructions below.

Preparazione (preparation):

In una ciotola capiente mescolare bene le due farine setacciate. Sbriciolarci il lievito, e poi impastarle con dell’acqua tiepida tenendo l’impasto morbido.
Sieve the two flours into a wide bowl, and mix them thoroughly. Crumble the yeast into it, and then mix (them) with lukewarm water, keeping the dough soft. (n.b. the feminine plural le in impastarle refers to le due farine = the two flours)

Incorporare l’olio extra vergine d’oliva e impastare finché non è perfettamente assorbito.
Incorporate the extra virgin olive oil and knead until the oil is completely absorbed.

Quindi unire i gherigli di noci all’impasto, pochi alla volta.
Then add the walnut kernels to the dough, a few at a time.

Formare una pagnotta con la pasta e sistemarla in una teglia leggermente unta con olio.
Shape the dough into a loaf and put it on a baking tray lightly greased with oil.

Lasciare lievitare l’impasto in un luogo tiepido per almeno un’ora, fino a quando non raddoppia di volume.
Leave the mixture to rise in a warm place for at least an hour, until it doubles in volume.

Praticare con le dita dei “buchi” come per la focaccia e infornare in forno preriscaldato a 180°C (350°F) per circa 50-60 minuti.
Make some “holes” with your fingers as for focaccia, and put inside a preheated oven at 180°C (350°F) for 50-60 minutes.

Buon Appetito!