Chestnut flour it is obtained by grinding dried chestnuts. Rich in protein, fiber and vitamins, chestnut flour is useful for the intestinal bacterial flora and against cholesterol. Let's find out better.
> 1. How is flour made from chestnuts
> 2. Properties and use of chestnuts
> 3. Products made from flour of chestnuts
How chestnut flour is made
Chestnut flour it is obtained through the drying and subsequent grinding of chestnuts. It is very fine, of a light hazelnut color and from sweet taste, in fact it is also called sweet flour.
It is mainly produced in the mountain areas below 900 meters above sea level, where the plant of the domestic chestnut.
Properties and use of chestnut flour
Dried chestnuts, or the seeds of the chestnut, from which the flour is derived, are rich in carbohydrates and mineral salts such as potassium, iron, calcium, sodium, magnesium, phosphorus and chlorine.
Chestnuts also contain fiber, protein and vitamins. The vitamins present are C, PP as well as vitamins of group B (B1, B2, B3, B6).
Among the disadvantages, we remember that chestnuts favor abdominal swelling and are not recommended for diabetics, while they are very useful for those who practice sports or are subject to physical or psychological stress.
The fibers facilitate intestinal transit, rebalancing the intestinal bacterial flora and playing an effective help in reducing cholesterol. Chestnut flour can be used for both sweets and savory products.
You can also learn more about the properties, calories and nutritional values ​​of chestnuts
Chestnut flour products
Pasta, bread, biscuits are made in Liguria and in the Tuscan, Emilian and Romagna Apennines. Here chestnut flour was so important in the past that it was the main source of livelihood, in the period of the so-called "Chestnut Civilization".
Once harvested, the chestnuts are dried, cleaned and toasted. Finally ground and ready to be sold as flour.
From this are also produced the necci (of the species of salted crêpes), the castagnaccio and the pattona, the manafregoli (or magnifregoli), a peasant dish made with chestnut flour, widespread in the Garfagnana area, sweet polenta, in the area of ​​Recco, in Liguria, trophies of chestnut flour were prepared.
A recipe up your sleeve
Here are the manafregoli, a dish of peasant origin, a poor dish and of the Garfagnana tradition, able to nourish with taste and simplicity.
Ingredients:
- Chestnut flour,
- whole milk (or cream or ricotta),
- salt.
Method: boil the water in a cauldron then add the sifted flour and a couple of pinches of salt. Cook, stirring, for about half an hour until the dough is soft and homogeneous. When cooked, place in soup plates adding milk or cream or ricotta.
Other articles on chestnuts:
> Three recipes with chestnuts and their flour
> The properties, nutritional values ​​and calories of chestnuts
> Chestnut cake, 3 recipes
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