Slow Food

Patuna

Osteria de l’Umbrelèer, Cicognolo (Cremona)

Preparation info
  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      50 min

Appears in
Recipes from Milan and Lombardy
Recipes from Milan and Lombardy

By Slow Food

Published 2018

  • About

Ingredients

  • 200 g granulated sugar
  • 1 kg chestnut flour
  • milk

Method

Preheat the oven to 180°C. Put the sugar and chestnut flour in a bowl and stir together. Stir in enough milk to make a smooth batter with no lumps.

Pour into an oiled baking dish and bake for