Like the chestnuts it’s made from, the flour is naturally sweet, which is why it is sometimes known as farina dolce, or sweet flour.
s anyone who has picked up a winking chestnut and rolled it around the palm of their hand knows, sweet chestnuts are heavy things – too heavy to be spread by animals or birds, meaning the chestnut landscape is largely man-made. Throughout history, chestnuts have been planted to provide food , wood and fuel, or as a gift for future generations.
Sweet chestnuts are not picked: they fall from the tree when they are ripe, so need to be collected, on mats or by big vacuums. A friend of ours in Abruzzo, where chestnuts have always been of great economic importance, has a friend who built his own collector that consists of a soft wire basket on a stick which he rolls over the ground so the nuts squeeze between the gaps.
Traditionally, chestnut flour was made by drying the chestnuts in special huts, on racks over a low-burning fire. Once dried, they were peeled and milled. In the 1920s, the mechanisation of peeling revolutionised the process, meaning the nuts could be peeled first, then dried by modern methods, before being reduced to flour. Like the chestnuts it’s made from, the flour is naturally sweet, which is why it is sometimes known as, or sweet flour.
Slice the mushrooms . In a large, deep frying pan or wok set over a medium-low heat, melt the butter and olive oil with the garlic and thyme, until the butter foams gently. Add the mushrooms and a pinch of salt, and cook, stirring, until they collapse. Let the mushrooms bubble gently in their juices for eight to 10 minutes, adding the cream, if using, and a few grinds of black pepper.
Meanwhile, cook the pasta, which will take about three minutes , then lift it directly into the mushroom pan along with the minced parsley. Toss everything thoroughly, and serve.
Philippines Latest News, Philippines Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
Rachel Roddy’s recipe for new potatoes, eggs, asparagus and green sauceA light springtime meal using the freshest spears you can find (which, ideally, means picking them at midnight)
Read more »
Rachel Roddy’s recipe for chicken with orange, lemon, marmalade and olivesBoiled new potatoes go well with this, as would a thinly sliced radish and watercress salad (make a jam-jar dressing by shaking olive oil, salt and lemon juice).
Read more »
Rachel Reeves: Labour’s spending plans will make ‘massive difference’ to people’s livesThe shadow chancellor said £5bn raised by clamping down on tax avoidance will fund slew of promises on NHS and primary school breakfast clubs
Read more »
Lionesses hero Rachel Daly announces retirement from international footballRachel Daly, part of the England squad that won Euro 2022 and reached last year’s World Cup final, has announced her retirement from international football.
Read more »
Prince William Breaks Social Media Silence to Celebrate Lioness Footballer Rachel DalyPrince William has returned to social media to celebrate Rachel Daly's retirement from international football.
Read more »
Rachel Roddy’s recipe for scafata, or Roman spring vegetable stewTypical of Lazio in spring, scafata is somewhere between a soup and a nicely oily stew, and is best served at room temperature with a spoonful of seasoned ricotta and a big pile of garlic and olive oil toast
Read more »