652. Sformato di Farina Dolce

Chestnut Flour Pudding

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

A gentleman of distinguished lineage from Barga—whom I do not have the pleasure of knowing personally, but who has taken a fancy (as he is so kind to say) to this book of mine—wishing to show his appreciation, sent me the present recipe, which I believe worthy of being published and even lauded.

Ingredients

  • 200 grams (about 7 ounces) of chestnut flour
  • 50 grams (about 1-⅔

Method

First blanch the almonds and the pistachios, cut the latter in half, and the former into little strips or chunks and then toast them. Mince the candied fruit into small pieces.

Melt the chocolate in 1 deciliter (about ⅖ of a cup) of the milk, then add the sugar and the butter, and set aside. Place the flour in a baking pan and add the rest of the milk a little at a time, stirring all th