In Alta Lunigiana (Tuscany) there is a very simple but always welcome recipe that is made with very few ingredients and time. These are padleti, chestnut flour pancakes suitable as an appetizer for your Easter lunch but actually perfect to be enjoyed all year round.
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In 'Upper Lunigiana (Tuscany) there is a very simple but always welcome recipe that is made with very few ingredients and quickly. It is about the padleti, chestnut flour pancakes suitable as an appetizer for your Easter lunch but actually perfect to be enjoyed all year round.
La upper part of Tuscany is an area characterized by the presence of many chestnut trees and consequently the peasant tradition is very rich in products made with these fruits which, once harvested, are dried and then ground to make them usable all year round in the form of flour.
It can be said that chestnuts have fed the farmers of the area for generations and still today the flour obtained from these fruits is very appreciated and used to make cakes, first courses, desserts, etc.
But let's see how the padleti are prepared:
INGREDIENTS
Chestnut flour 300 grams
Acqua 500ml
Sale a pinch
Oil extra virgin olive oil or oil for frying
PREPARATION
Slowly mix the chestnut flour in water (some variations of the recipe require the addition of a little milk) in order to obtain the batter with which the padleti will be made. The mixture must remain fairly fluid, if the consistency is too creamy it is necessary to add more water. Once the mixture has been adjusted with salt, heat the oil with which you usually fry in a pan, when it is hot pour a ladle of batter and cook by both i to until the pancake has taken on a golden aspect.
Tradition has it that the padleti are eaten accompanied by fresh ricotta but obviously you can choose to enrich them with what you like best and, why not, make them sweet by spreading them over for example a little veg nutella. Here a recipe.
Photo: montereggio.eu
Read also:
CHESTNUT FLOUR: 10 IDEAS TO USE IT AT THE BEST
