{"id":1766,"date":"2024-03-28T15:04:07","date_gmt":"2024-03-28T15:04:07","guid":{"rendered":"https:\/\/sites.unimi.it\/castaneval\/?p=1766"},"modified":"2024-03-28T15:04:11","modified_gmt":"2024-03-28T15:04:11","slug":"castagne-e-cucina-ricette-a-base-di-castagne-conservate","status":"publish","type":"post","link":"https:\/\/sites.unimi.it\/castaneval\/2024\/03\/28\/castagne-e-cucina-ricette-a-base-di-castagne-conservate\/","title":{"rendered":"Castagne e cucina: ricette a base di castagne conservate"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong><em>In queste giornate in cui il clima ci ricorda pi\u00f9 l\u2019autunno che la primavera, si possono preparare delle ricette a base di castagne conservate, in forma di castagne secche e di farina.<\/em><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Partiamo con una ricetta molto semplice della tradizione milanese, la Busecchina, a base di castagne secche, che vanno lasciate in ammollo una notte. &nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Busecchina (Busechin in dialetto milanese)<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Ingredienti per una decina di porzioni: <\/em><br><em>500 g di castagne secche; <\/em><br><em>200 ml di panna liquida da montare.<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mettere le castagne secche in abbondante acqua tiepida e lasciarle ammorbidire per tutta una notte. Il giorno successivo, scolare le castagne conservando il liquido di ammollo ed eliminare con una spazzolina la pellicina rimasta. Far lessare le castagne nel liquido di ammollo, a fuoco molto basso per non farle rompere, fino a far assorbire la met\u00e0 del liquido. Quando sono pronte, disporre delicatamente le castagne in coppette, ricoprire con il sugo di cottura e servire con un ciuffo di panna montata.\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0 \u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0 \u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0 \u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Un\u2019ora prima del servizio in tavola possiamo iniziare a preparare la seconda ricetta, che \u00e8 una rivisitazione delle classiche Crespelle, qui proposte con farina di castagne.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Crespelle dolci di farina di castagne&nbsp;<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Ingredienti per 20 crespelle: <\/em><br><em>200 ml di latte;<\/em><br><em>120 g di farina di castagne;<\/em><br><em>80 ml di panna;<\/em><br><em>2 uova;<\/em><br><em>20 g di zucchero;<\/em><br><em>1 pizzico di sale;<\/em><br><em>1 pizzico di cannella;<\/em><br><em>olio per friggere.\u00a0<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mescolare la farina di castagne, le uova, il latte, la panna, lo zucchero, il sale e la cannella, fino ad ottenere un composto omogeneo e lasciarlo riposare per 20 minuti.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Friggere in poco olio caldo alla volta, versando il composto in modo da formarne uno strato sottile, e dorare entrambi i lati.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Si servono tiepide, per accompagnare creme o miele, oppure farcite con frutta a pezzetti, arrotolate e poi tagliate a fette. &nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0 \u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0 \u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0 \u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Qualche ora prima di una merenda consistente ed energetica, possiamo iniziare a preparare delle Frittelle, a base di farina di castagna.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>Frittelle di Castagnaccio<\/em><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Ingredienti: <\/em><br><em>300 g di farina di castagne;<\/em><br><em>acqua q.b. (non gasata);<\/em><br><em>uvetta passa;<\/em><br><em>zucchero a velo q.b.;<\/em><br><em>polvere di cacao dolce q.b.; <\/em><br><em>olio per friggere.<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mettere a bagno in acqua l\u2019uvetta passa, fino a che non si ammorbidisca, quindi scolarla, asciugarla. Intanto in una terrina capiente avrete preparato un impasto fatto di farina di castagne e tanta acqua quanto basta per ottenere un composto morbido. Incorporate delicatamente l\u2019uvetta passa, quindi lasciate riposare in frigorifero per almeno un paio d\u2019ore. Friggete l\u2019impasto in olio bollente, un cucchiaio alla volta, e man mano che le frittelle sono pronte e dorate, asciugatele su carta assorbente e servitele cospargendole di zucchero a velo o di polvere di cacao.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>Buono a sapersi: la farina di castagne non lievita, quindi se la si volesse usare per produrre torte, bisogna aggiungere della farina di frumento (almeno il 50%).\u00a0<\/em><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>In queste giornate in cui il clima ci ricorda pi\u00f9 l\u2019autunno che la primavera, si possono preparare delle ricette a base di castagne conservate, in forma di castagne secche e di farina.<\/p>\n","protected":false},"author":1,"featured_media":1767,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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