Exercises Disc Prolapse

In my opinion, the chestnut is the fruit that best represents the autumn and I like to go into the forest to look for them. I remember when I was a child my brother and I were leaving for the woods near the house fitted with Sacchettoni and spent hours and hours to pick them up and often go back was not an just because the bags were so full that lift was a great effort ... not to mention the time (almost always) that broke the handles and then we had to bring her up, trying not to lose the chestnuts on the road. Yes, but when we saw all the chestnuts lay dry them in the boxes was a great satisfaction! Once the freeze dried as they were and are used whenever we felt like eating. Often, chestnuts were so many that was enough for our big feast of Mondello (roast) until the next year and if by chance a year was thin, was a must keep one or two bags for the traditional mid-August Mondello, before sunset when he lit a small fire in the middle of the lawn and ended the day with roast chestnuts and a glass of good wine. Ah, good times! Today, our traditions are a bit 'changed but the passion for chestnuts has not changed so much that every Sunday night from my mom when we're together and we want to shoot the bear to lose my brother repeating, as if it were a mantra, "Giamma chestnuts are you doing?", until you decide to settle and go in the freezer to take one of our precious bags of autumn goodness.

of CHESTNUT & CHOCOLATE TART
For a 30 cm cake tin

For the pastry:
400g flour 00

150g sugar 200g butter 50g milk


2 egg yolks 1 / 2 tsp cinnamon powder Pinch of salt 1


Prepare the pastry with the method that you usually use, and let rest in refrigerator for half ' Oretta.

For the filling:
300g cooked and peeled chestnuts

150g sugar 100g dark chocolate
50-100g chopped walnuts 100g

Maple syrup 100g fresh cream 200g

milk 50g butter 1 egg

Place chestnuts in a saucepan, cover with milk and when it reaches a boil reduce heat, let simmer until the chestnuts have absorbed all the liquid and break into large pieces with a fork. In a double boiler melt the chocolate in a large bowl with butter and let cool. Meanwhile, pour the sugar in a pan and let it caramelize without stirring until it reaches a beautiful amber color and then add the cream and mix well (note that the sugar begins to boil, adding the cream like crazy!). In the bowl of chocolate and caramel add the chestnuts, maple syrup, nuts and egg and mix well.

Preheat oven to 200 ° C, roll out the pastry to a thickness of 4-5mm and line the mold with it. Pour the filling, decorating the surface of the strips (or more to taste) and cook for 25 minutes. Reduce temperature to 180 ° C and cook for 30 minutes.

Chocolate and chestnut is a winning combination, you know ... but the addition of cinnamon (in crust) pie in my opinion makes this even better! A smile

good weekend,
D.