Flour neccio DOP

A European label that distinguishes the genuine and the process of chestnut flour in Garfagnana.In autumn the precious fruit of the chestnut are harvested by hand, dried for forty days in metati (structures made of wood and stone) where the fire is fed exclusively with chestnut wood.After a careful manual selection of dried chestnuts are ground in stone mills and made into flour from soft and delicate fragrance used in the traditional polenta, or cakes such as the chestnut or necci.

The classic recipe "polenta to Neccio"

In the pot, when the lightly salted boiling water, falls slowly meal neccio and slammed the "Meston" so as not to form lumps, cook for about half an hour, then down the polenta onto a board and you prepare slices cut with the "peg", the dish is accompanied with boiled pork bones, or with fresh ricotta cheese, with fried bacon or biroldo.

THE CHEF RECOMMENDS: "Mantua Neccio Yoghurt"

Ingredients:

• 6 eggs
• 200g.margarine
• 300g.sugar
• 150g.wheat flour
• 30g.cocoa
• 250g.flour neccio

Whip egg yolks with six and 250 g margarine.sugar.Apart Whisk six clear with 50 g.sugar.Combine the two mixtures together with flour sifting together to mix well, and cocoa.Grease and flour two baking sheets of 25 cm in diameter, fill them with the mixture and cook for 45 minutes at 160 °.When cooked allow to cool place for 2-3 hours, then cut crosswise, soaked with rum diluted with water and sugar, then fill them with cream and yoghurt.

For the cream of yogurt 100 g of whipped cream with 100 g.sugar 100 g.ricotta 200 g low-fat yogurt Combine all ingredients gently, then fill the Mantua neccio and garnish as desired.