Chestnuts, apples and ricotta to bake a pie

It’s becoming a ritual. Every sunday we go to visit a farm to directly get fresh products. Last week end we went to a farm, Iachelli Agriturismo,  closed to Castel Gandolfo (where the pope spent his summer!). The location is really nice, surrounded by the forest. It’s a little bit too far for us, but at least the kids took some fresh air and Jack enjoyed playing in the park with his dad, while the ladies were doing the groceries.

Nora picked up some chestnuts to prepare her « centro tavola » for Christmas…already! (centro tavola would be the decoration at the center of the table). The market made me feel like being in a groceries store. It was full of stalls, seasonal fruits and vegetables, a bakery, butcher, products made at the farm itself. Children can participate in making bread thanks to the laboratory. A well fun which was not expected. You need to book 3 weeks in advance your tables at the restaurant! It’s just a pity it’s a little bit far for us, otherwise we could go there every week.

So a nice place with a nice weather (you can even do some BBQs over there). Joséphine was looking everywhere around if not taking off her socks. I ended up buying beans, sweet pepers, pears, plums, apples, pumpkin, bread, and so and so and so! The fridge is still full. The plums were absolutely delicous and the kids and I enjoyed it as a fruit juice with pears (1 pear, 3 plums. You peel them remove the seeds and centrifuge, Fresh & Fast!). Nora got some mushrooms (boletus, the ones on the picture below are amanita) among a lot of other food (like mozzarella), and I already know that she prepared for this sunday a white polenta with these mushrooms and cheese on it (yummy!). I have to ask her to give me her recipe.

I leave you with that recipe. A pie made with chestnuts flour, apple and ricotta (goat ricotta in that case). It’s the seond version after I tried to put in some nuts, fresh ones, that actually do not come well after being cooked (so much better just fresh!). I chose to chop the apples. In the first version they were cutted into dices. They actually fell to the bottom and the cake is not that presentable (also like that it was difficult to take a nice picture out of that pie). Chopped apples are also well distributed in the pie.

If you are a gourmand, I guess that pie served with a vanilla salted butter caramel sauce like here would be  a perfect association!

Have a nice day!

Apple pie

  • 100g of chestnut flour
  • 50 g wholemeal flour
  • 50 g ground almonds
  • 150 g sugar
  • 3 eggs
  • 4 apples
  • 150 ml whole milk
  • 150 g ricotta
  • 90 g melted butter salted
  1. Preheat oven to 190 ° C.
  2. In a bowl, mix together the dry ingredients.
  3. Make a well in center and pour the milk mixed with the beaten egg. Mix.
  4. Add the ricotta. Mix.
  5. Add the melted butter. Mix.
  6. Cut apples into quarters, peel and empty their center. Chop coarsely. Add to the batter and mix.
  7. Bake for 40 minutes.
  8. Eat warm.

Gateau aux pommes

  • 100 g de farine de chataigne
  • 50 g de farine intégrale
  • 50 g de poudre d’amandes
  • 150 g de sucre
  • 3 oeufs
  • 4 pommes
  • 150 ml de lait entier
  • 150 g de ricotta
  • 90 g de beurre demi sel fondu
  1. Préchauffer le four à 190°C.
  2. Dans un saladier, mélanger ensemble les ingrédients secs.
  3. Creuser un puits au centre et y verser le lait avec les oeufs battus. Mélanger
  4. Ajouter la ricotta. Mélanger
  5. Ajouter le beurre fondu. Mélanger.
  6. Couper les pommes en quartier, les peler et vider de leur centre. Les hacher grossièrement. Les ajouter à la pate et mélanger.
  7. Enfourner pour 40 minutes.
  8. Déguster tiède.

Torta di mele

  • 100 g di farina di castagne
  • 50 g di farina integrale
  • 50 g mandorle macinate
  • 150 g di zucchero
  • 3 uova
  • 4 mele
  • 150 ml di latte intero
  • 150 g di ricotta
  • 90 g di burro fuso salato
  1. Preriscaldare il forno a 190 ° C.
  2. In una ciotola, mescolare insieme gli ingredienti secchi.
  3. Fate un buco nel centro e versare il latte con le uove sbattute. Mix.
  4. Aggiungere la ricotta. Mix.
  5. Aggiungere il burro fuso. Mix.
  6. Tagliare le mele in quarti, la buccia e svuotare il loro centro. Tritate grossolanamente. Aggiungere alla pastella e mescolare.
  7. Cuocere in forno per 40 minuti.
  8. Gustare la torta calda.
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1 comment to Chestnuts, apples and ricotta to bake a pie

  • J’ai habité ai Castelli (après trastevere :-) et encore aujourd’hui j’adore y retourner pour sentir l’odeur de l’automne et des chataigniers. Un gâteau très goûteux, j’aime bien l’association chataignes-pommes, à tester.

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