Recipes

Vinco Cake With Marron Flour

Ingredients:

  • 12 spoons of marron flour,
  • 0,2 l of milk,
  • 8 spoons of sugar,
  • 100 gr. of butter,
  • 1 bag of yeast for cakes,
  • 3 eggs,
  • Chips of dark chocolate and of walnuts,
  • Icing sugar.

Preparation:

Start putting into the mixer: flour, milk, butter, yeast and the egg yolks. You have to obtain a homogeneous dough. Then aside whip the eggs before adding them to the mixture. Add chocolate and walnuts. Pour it into a baking-tin after having covered it with a baking-paper, then bake at 180° in a pre-heated oven for 20/25 minutes. After that turn the cake upside-down on a serving dish and dust it with the icing sugar.

Virla Pancakes With Marron Flour

Ingredients:

  • 500 gr. of marron flour,
  • 100 gr. of sugar,
  • 0,15 l of milk,
  • 1 spoon of extra-virgin olive oil,
  • A pinch of salt,
  • Enough water to make the dough liquid,
  • Icing sugar.

Preparation:

Start putting the following ingredients into the mixer: flour, sugar, milk, oil and salt. You have to obtain a thick but not hard dough, if necessary add water. Prepare a frying pan with abundant boiling oil (seed or olive oil, as you please) then pour two spoons of dough into it and wait few minutes turning the pancake upside-down until it’s cooked. At that point lay the pancake on a blotting paper and dust it with icing sugar.

Valerio’s Cake With Marron Flour

Ingredients:

  • 250 gr. of marron flour,
  • 500 gr. of “ricotta” cheese,
  • 250 gr. of sugar,
  • 0,2l of milk,
  • 80 gr. of sultana raisin,
  • 60 gr. of pine nuts,
  • Icing sugar.

Preparation:

Mix the ingredients respecting the following order: flour, “ricotta” cheese, sugar.
Add milk until the dough is homogeneous. Then ad sultana raisin and pine nuts. Pour it into a baking-tin, previously covered with baking-paper, then bake at 180° for about 50 minutes (in a pre-heated oven). At the end of that, turn the cake upside-dowm on a serving dish and dust it with icing sugar.

Polenta” With Marron Flour

Ingredients:

  • 500 gr. of marron flour,
  • 1 l of water.

Preparation:

Boil the water in a pan. When it boils, pour the flour into it and stir for few minutes. Make a hole in the middle of the flour, so that the water enters into it, then if necessary add more little by little. Cook for 30/45 minutes at low fire. Then turn off the gas and drain almost al the water remained in a clean pan. Go on stirring strongly until all the lumps are melt. If the dough is too hard, ad little quantities of the water previously drained. “Polenta” should be thick and should detach very easily from the pan. Pour it into a chopping-board and cut it into slices using a thread. It can be eaten both warm or cold, with soft cheese or “ricotta” cheese.

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