{"id":11874,"date":"2016-06-17T18:48:13","date_gmt":"2016-06-17T16:48:13","guid":{"rendered":"https:\/\/blogs.transparent.com\/italian\/?p=11874"},"modified":"2018-10-03T16:11:28","modified_gmt":"2018-10-03T14:11:28","slug":"italian-chestnut-bread","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/italian\/italian-chestnut-bread\/","title":{"rendered":"Italian Chestnut Bread"},"content":{"rendered":"

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<\/strong> (chestnut bread). This recipe involves the use of the vocabulary we explored in our last article: What Is Pasta?<\/a><\/strong><\/span> Note how the words pasta<\/strong><\/span>, impastare<\/strong> <\/span>and impasto<\/strong> <\/span>are used in the preparation instructions below.<\/p>\n

\"farina_di_castagne\"<\/a><\/p>\n\n\n\n<\/colgroup>\n\n\n\n\n\n\n\n\n
Ingedienti:<\/span><\/strong><\/td>\nIngredients:<\/span><\/td>\n<\/tr>\n
250 gr di farina di castagne<\/span><\/strong><\/td>\n250 grams of chestnut flour<\/span><\/td>\n<\/tr>\n
350 gr di farina di grano<\/span><\/strong><\/td>\n350 grams of wheat flour<\/span><\/td>\n<\/tr>\n
250 gr di gherigli di noci<\/span><\/strong><\/td>\n250 grams of shelled walnuts<\/span><\/td>\n<\/tr>\n
20 gr di lievito di birra<\/span><\/strong><\/td>\n20 grams of fresh yeast<\/span><\/td>\n<\/tr>\n
1 cucchiaio di olio extra vergine di oliva<\/span><\/strong><\/td>\n1 tablespoon of extra virgin olive oil<\/span><\/td>\n<\/tr>\n
acqua tiepida<\/span><\/strong><\/td>\nlukewarm water<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Preparazione<\/strong> (preparation):<\/span><\/p>\n

In una ciotola capiente mescolare bene le due farine setacciate. Sbriciolarci il lievito, e poi impastarle <\/span>con dell’acqua tiepida tenendo l’impasto<\/span> morbido.<\/strong>
\nSieve the two flours into a wide bowl, and mix them thoroughly. Crumble the yeast into it, and then mix (them) <\/span>with lukewarm water, keeping the\u00a0dough <\/span>soft. (n.b. the feminine plural le<\/strong> in impastarle<\/strong> refers to le due farine<\/strong> = the two flours)<\/em><\/p>\n

Incorporare l’olio extra vergine d’oliva e impastare<\/span> finch\u00e9 non \u00e8 perfettamente assorbito.<\/strong>
\nIncorporate the extra virgin olive oil and knead<\/span> until the oil is completely absorbed.<\/p>\n

Quindi unire i gherigli di noci all’impasto<\/span>, pochi alla volta.<\/strong>
\nThen add the walnut kernels to the dough<\/span>, a few at a time.<\/p>\n

Formare una pagnotta con la pasta <\/span>e sistemarla in una teglia leggermente unta con olio.<\/strong>
\nShape the dough <\/span>into a loaf and put it on a baking tray lightly greased with oil.<\/p>\n

Lasciare lievitare l’impasto<\/span> in un luogo tiepido per almeno un’ora, fino a quando non raddoppia di volume.<\/strong>
\nLeave the mixture <\/span>to rise in a warm place for at least an hour, until it doubles in volume.<\/p>\n

Praticare con le dita dei “buchi” come per la focaccia e infornare in forno preriscaldato a 180\u00b0C (350\u00b0F) per circa 50-60 minuti.<\/strong>
\nMake some “holes” with your fingers as for focaccia<\/strong>, and put inside a preheated oven at 180\u00b0C (350\u00b0F) for 50-60 minutes.<\/p>\n

Buon Appetito!<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"\"\"

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…<\/p>\n

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