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"POLENTA" MADE WITH CHESTNUT FLOUR
Ingredients: 1,32 pounds of chestnut flour, 2 liters of water salt, some “ricotta”, oil, grated Parmesan cheese. Into a capacious pan, let the salted water get to the boiling point; then turn down the flame and slowly pour the previously sifted flour. Mix with a wooden spoon paying attention to the formation of lumps. Cook mixing for about 45 minutes. When the cooking is finally over, pour the “polenta” onto a chopping board, cut it into slices and serve hot with some “ricotta”, oil and grated Parmesan cheese.
CELERY PANCAKES
Ingredients: one white celery, 0,22 pounds of flour, one spoon of oil, one egg, some water, some salt, some oil to fry. Into a bowl, prepare the batter mixing the flour, the salt, the egg and the spoon of oil; add some water until you obtain a soft mixture. While the batter stands, wash the celery, cut the stalks into some pieces (3 inches of size) and boil them into some salted water paying attention to their consistency ( they have to be rather firm); then just dry and dip them into the batter; pick them up with a spoon and pour them into abundant hot oil: when they turn golden-coloured, they are finally ready. The tradition wants these pancakes to be eaten on the Christmas Eve dinner together with some stockfish and some stewed haricot beans seasoned with abundant oil.
Ingredients: 1,32 pounds of chestnut flour, 2 liters of water salt, some “ricotta”, oil, grated Parmesan cheese. Into a capacious pan, let the salted water get to the boiling point; then turn down the flame and slowly pour the previously sifted flour. Mix with a wooden spoon paying attention to the formation of lumps. Cook mixing for about 45 minutes. When the cooking is finally over, pour the “polenta” onto a chopping board, cut it into slices and serve hot with some “ricotta”, oil and grated Parmesan cheese.
CELERY PANCAKES
Ingredients: one white celery, 0,22 pounds of flour, one spoon of oil, one egg, some water, some salt, some oil to fry. Into a bowl, prepare the batter mixing the flour, the salt, the egg and the spoon of oil; add some water until you obtain a soft mixture. While the batter stands, wash the celery, cut the stalks into some pieces (3 inches of size) and boil them into some salted water paying attention to their consistency ( they have to be rather firm); then just dry and dip them into the batter; pick them up with a spoon and pour them into abundant hot oil: when they turn golden-coloured, they are finally ready. The tradition wants these pancakes to be eaten on the Christmas Eve dinner together with some stockfish and some stewed haricot beans seasoned with abundant oil.
THE "CRESCENTE"
Ingredients: 1,10 pounds of flour, 0,06 pounds of brewer’s yeast, half a cup of lukewarm milk, one glass of lukewarm water, two spoons of oil, salt, some dried chestnut leaves. Let the yeast melt into the lukewarm milk and stand for a while. In the meantime sift the flour onto a pastry board; then, try to form a fountain and pour in its centre the water, the salt and the brewer’s yeast. Mix and knead energetically for 7-8 minutes. Leaven the dough into a pottery bowl covered with a dishcloth and faraway from draughts. When the dough has remarkably raised up, put it into a baking-pan of 12 inches of diameter whose oily bottom had previously been covered with some dried chestnut leaves. Wait for a while, then riddle the surface with a fork; bake in a preheated oven ( 400 °F) for 40 minutes. You can enjoy this excellent local bread together with the different kinds of Lunigianese cold meats and salami, even better if you cook it into the “testi” as the tradition suggests.
Ingredients: 1,10 pounds of flour, 0,06 pounds of brewer’s yeast, half a cup of lukewarm milk, one glass of lukewarm water, two spoons of oil, salt, some dried chestnut leaves. Let the yeast melt into the lukewarm milk and stand for a while. In the meantime sift the flour onto a pastry board; then, try to form a fountain and pour in its centre the water, the salt and the brewer’s yeast. Mix and knead energetically for 7-8 minutes. Leaven the dough into a pottery bowl covered with a dishcloth and faraway from draughts. When the dough has remarkably raised up, put it into a baking-pan of 12 inches of diameter whose oily bottom had previously been covered with some dried chestnut leaves. Wait for a while, then riddle the surface with a fork; bake in a preheated oven ( 400 °F) for 40 minutes. You can enjoy this excellent local bread together with the different kinds of Lunigianese cold meats and salami, even better if you cook it into the “testi” as the tradition suggests.