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PRODUZIONE DI FORMAGGI A SENNI_LEOPOLDO _CECCHI_GASTRONOMIA_01
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PATATE
marta mostra 2012 -01
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marta mostra 2012 -01
PATATE
tortelli02
PRODUZIONE DI FORMAGGI A SENNI_LEOPOLDO _CECCHI_GASTRONOMIA_01
tortelli01
Paolo_Marracchi_gastronomia01Br
MUGELLO_Marco_Lorini_01
Stefano_Aramini_gastronomia01
crostini8
DSC_6625

Torta di marroni

Marroni cakeMarroni cake

INGREDIENTS
for the pastry:

  • 200 gr. flour
  • 40 gr. sugar
  • 1 spoon butter
  • pinch of salt
  • milk to make it smooth

for the filling:

  • 600 gr. boiled, peeled marroni
  • 0.8 litre whole milk
  • 200 gr. fresh cream
  • 400 gr. sugar
  • 5 eggs, pinch of salt
  • 2 tablespoons rum or other non-sweet liquor
  • vanilla essence
Recipe:
The pastry: add sugar, butter and salt to the flour using the milk to make a smooth round ball (like pasta dough). Place the dough in the fridge for 1 hour.
The filling: boil the chestnuts in milk, cream, sugar, and vanilla essence for 1 hour. Blend the ingredients together. Chill, then add the eggs, liquor and salt.
Roll out a thin layer of pastry and place it on a previously greased baking sheet. Spread the chestnut paste and place it in a pre-heated oven at 190°. Bake for roughly 90 minutes Serve warm with vinsanto.

 

Marroni strudel with persimmon sauce

INGREDIENTS

for the filling:

  • 300 gr. dry marroni
  • 70 gr. sugar
  • 100 gr. cream - ½ litre milk
  • pinch of cinnamon

for the pastry:

  • 100 gr. white flour
  • 80 gr. melted butter
  • 1 egg
  • warm water

for the sauce:

  • 200 gr. ripe persimmon
  • 80 gr. icing sugar
  • half lemon
  • 100 gr. whipping cream
Recipe:
The filling: Boil the marroni in the milk, cream, sugar and cinnamon. Blend the ingredients together.
The pastry: add butter and egg to the flour using warm water to make a smooth round ball (like pasta dough). Place the dough in the fridge for 1 hour.
The sauce: peel the persimmons and blend them with the icing sugar and lemon. Whip the cream.
Roll out a thin layer of pastry, add the filling and roll the strudel into shape. Brush with egg to seal the borders. Place in a pre-heated oven at 180°. Bake for roughly 25-30 minutes.
When the strudel has cooled pour the sauce over it and add tufts of whipping cream.

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