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I4OYU > RECIPE 31.10.09 11:22l 41 Lines 1346 Bytes #999 (0) @ WW
BID : 41406_GB7CIP
Read: GUEST DG9NBR
Subj: CASTAGNACCIO OR PAPATTONA OR CASTAGNACCIO
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Sent: 091031/0705Z @:GB7CIP.#32.GBR.EU #:41406 [Caterham] $:41406_GB7CIP
From: I4OYU@GB7CIP.#32.GBR.EU
To : RECIPE@WW
PATTONA
-typical italian autumnal cake with Chestnut floor-
INGREDIENTS:
(for 10 persons)
Chestnut flour (500 gram)
Sugar (100 gram)
Raisins (60-70 gram)
Pine nuts (60-70 gram)
Butter
Olive oil (8 tablespoons)
Salt (a pinch)
A sprig of rosemary
Liqueur to taste ( amaretto or similar for dessert) (50 ml as a little glas )
Flour
Manufacturing:
Place the raisins in water until soft. Sift the chestnut flour. Place in a
baking
pan and add sugar and a pinch of salt. Stirring constantly, add 5 tablespoons
of olive oil and a quart of water fed to the wire. Stir until smooth paste,
free of
lumps and fluid.
Drain the raisins. Place in a glass with liquor inside. Allow to rest for 15-30
minutes before the liquor.
Grinding the leaves of rosemary. Grease and flour a cake pan of 25-28 cm in
diameter.
Combine the raisins to the mixture, 40 gram of the pine nuts and liquor
remained.
Mix until uniform distribution in the dough. Paid before the cake tin. Sprinkle
with remaining pine nuts and the chopped rosemary. Sprinkle the surface with
the remaining olive oil
Enter in a hot oven at 200 ° C. Bake for 1 hour. When you set will consist of a
crust on the surface and the cake was found detached from the sides of cake.
Good appetite de I4OYU Gabriella
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