Recipe: I Farinati / Chestnut Flour Cakes from Corsica: The Recipes »

By local expert Nicolas Stromboni

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Chestnut Flour Cakes from <i>Corsica</i> by Nicolas Stromboni

Chestnut Flour Cakes from Corsica by Nicolas Stromboni [©Smith Street Books ]

<i>Corsica: The Recipes</i> By Nicolas Stromboni

 

Imagine a Mediterranean island where both Italian and French influences are felt in the atmosphere, the people and of course, the food.

Corsica has a wonderfully rich food culture that remains relatively unexplored by those outside Europe. Nicolas Stromboni may change that with his book celebrating the island and its cuisine.

Along with some beautiful photography, there are more than 80 recipes, all designed for you to dish up at home and take you across the country with its amazing geography and food. To add some context to the food, there are stories of the characters who live and work there.

This recipe from the book is for Chestnut Flour Cakes and Nicolas writes:

This version could resemble fritelle castagnine, but they’re not at all the same. Farinati are often used instead of bread, to accompany a tomato salad or charcuterie. In a more modern version, raw tuna and olive oil would go well.

As for brocciu, recipes based on chestnut flour seem to resemble each other, but don’t be fooled. Their taste and their uses are truly different.

 

I Farinati / Chestnut Flour Cakes

Equipment: a bowl, a large saucepan, a skimmer

Ingredients (serves 8-10)

  • 500 g (1 lb 2 oz) roasted chestnut flour
  • pinch of salt, plus extra for dusting (optional)
  • 125 ml (4 floz/½ cup) warm water
  • oil, for deep-frying
  • sugar for dusting (optional)

Method:

 In a bowl, mix the chestnut flour, salt and water.

Heat enough oil for deep-frying in a large saucepan to 190ºC (380ºF). Carefully lower tablespoons of the mixture into the hot oil, turning them over after 1 minute. Remove them using a skimmer and drain on paper towel.

Dust with sugar or salt as you wish and serve.

To drink: A syrupy Dulcinu red from Domaine d’Alzipratu.

This recipe from Corsica: The Recipes by Nicolas Stromboni is reproduced with the kind permission of the publishers/distributors.


Read more on Corsica here »

Corsica  – The Recipes by Nicolas Stromboni is published by Smith Street Books (Melb,Oct 2017; Hb; 308pp; RRP A$59.99) and is distributed in Australia and New Zealand by Simon & Schuster.

It is available in good bookshops and can also purchased online via booko.com.au »

 See links below for further recipes

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October 06th, 2018
 
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