Chestnut

chestnut flour (about 100 grams) • semolina flour (about 100 grams) • medium eggs • salt • ground beef (about 300 grams) • vegetable broth (about 600 ml) • pancetta or unsmoked bacon, cut into thin strips (about 2 oz or 50-60 grams) • rosemary • Black pepper • Extra virgin olive oil • carrot • Celery •

sesame seed buns • artisanal cotechino sausages • Lettuce, • pickled wild onions (lampascioni) • Mayonnaise, • sun-dried tomatoes in oil • lettuce leaves • boiled chestnuts • dry red wine (about 60 ml) • butter (about 14 grams) • bay leaf • Salt, to taste

chestnut flour (200 grams) • sugar (200 grams) • eggs • unsweetened cocoa powder (40 grams) • milk (100 ml) • vegetable oil (100 ml) • honey • baking powder (about 2 1/2 teaspoons or 16 grams) • Powdered sugar for dusting (optional)

🌰1.1 lbs chestnuts (about 500 grams) • 🌰1.1 lbs coarse salt (about 500 grams)

chestnut flour (150 grams) • all-purpose flour (100 grams)

chestnut flour (500 grams) • water (650 ml) • pine nuts • blanched almonds, chopped • chocolate chips • salt (5 grams) • as needed, oil for greasing the pan • egg yolks • all-purpose flour • sugar • Champagne (500 ml)

all-purpose flour (about 200 grams) • chestnut flour (about 150 grams) • medium eggs • salt • Vanilla extract, to taste • vegetable oil (about 120 grams) • milk (about 100 ml) • baking powder (about 15 grams)

chestnut flour (110 grams) • egg • salt • grated Parmesan cheese (30 grams) • garlic clove • fresh chili pepper • parsley • Freshly ground black pepper, to taste • olive oil • Chestnut flour,

chestnut flour (about 400 grams) • water (about 550 ml) • soaked raisins • pine nuts • salt • Rosemary needles for garnish • Extra virgin olive oil to grease the pan and a drizzle for garnish

high-quality chestnut flour (about 500 grams) • water (about 500–550 grams) • golden raisins (about 120 grams) • pine nuts (about 100 grams) • fresh rosemary • walnut halves, optional (about 50 grams) • sugar • salt • extra-virgin olive oil

boiled chestnuts (300 grams) • heavy cream (200 ml) • shallot • Salt and pepper, to taste • porcini mushrooms • Fresh parsley, to taste • garlic cloves • dry white wine (120 ml) • extra virgin olive oil (40 grams) • Salt and pepper, to taste • spaghettoni (320 grams) • Coarse salt, to taste

chestnut flour (300 grams) • water (about 300 ml) • olive oil • salt • Raisins, • Pine nuts,

high-quality chestnut flour (500 grams) • water (500–550 grams) • golden raisins (120 grams) • pine nuts (100 grams) • fresh rosemary • salt • drizzle of extra virgin olive oil

chestnut flour (250 grams) • Water, • Olive oil, • raisins (30 grams) • pine nuts (40 grams) • walnuts (40 grams) • rosemary

chestnut flour (200 grams) • sugar (50 grams) • salt • Water and extra virgin olive oil, • pine nuts (50 grams) • fresh rosemary

chestnut flour (400 grams) • water (520 grams) • pine nuts (100 grams) • raisins (80 grams) • extra virgin olive oil (40 grams) • fine salt (5 grams) • If desired, rosemary needles to sprinkle on top

chestnut flour (300 grams) • pine nuts (50 grams) • raisins (50 grams) • Extra virgin olive oil • Brown sugar • Chocolate chips • Mixed nuts for garnish

chestnut flour (300 grams) • pumpkin puree (200 grams) • grated Parmesan cheese (50 grams) • pine nuts (100 grams) • extra virgin olive oil • salt • Have a pitcher of water on hand • Stand mixer • -inch round baking pan (20 cm diameter) • Parchment paper

chestnut flour (about 350 grams) • cold water (about 400 grams) • walnut halves (about 100 grams) • dried figs (for the batter) • raisins, soaked (about 100 grams) • salt • sugar • fresh rosemary • extra virgin olive oil • whole milk ricotta (about 300 grams) • brown sugar • small packet pine nuts

chestnut flour (about 1 2/3 cups) • water (about 1 cup) • raisins • pine nuts (about 2 tablespoons) • sugar • olive oil • rosemary • round cake pan • whisk • Parchment paper

chestnut flour (about 500 grams) • milk (250 ml) • water (260 ml) • raisins (about 100 grams) • pine nuts (about 100 grams) • extra virgin olive oil • rosemary • salt

For the dough: • all-purpose flour (about 400 grams) • eggs • White wine • unsalted butter (about 50 grams) or oil • sugar • salt • For the filling: • chestnut cream (made from boiled chestnuts, mashed) (about 500 grams) • dark chocolate (about 100 grams) • unsweetened cocoa powder • ground cinnamon •

chestnut flour (300 grams) • plus 2 tablespoons cold water (500 ml) • olive oil • walnuts • fresh rosemary • Raisins, to taste • Pine nuts, to taste • Salt, to taste

chestnut flour (250 grams) • water (375 ml) • salt • extra virgin olive oil • pine nuts (75 grams) • walnuts

chestnut flour (300 grams) • water (380 grams) • sugar (50 grams) • raisins (50 grams) • pine nuts (50 grams) • walnuts, roughly chopped (50 grams) • unsweetened cocoa powder • rum • fresh rosemary • extra virgin olive oil • salt

pumpkin, cut into pieces (about 400 grams) • chestnut flour (about 150 grams) • all-purpose flour (about 250 grams) • Salt and black pepper, to taste • extra virgin olive oil • Butter and grated Parmesan cheese,

For the gnocchi: 1 1/8 lbs roasted DELICA pumpkin (about 500 grams), roasted with sage and rosemary • all-purpose flour (about 250 grams) • chestnut flour (about 180 grams) • Salt and pepper • For the sauce: 7 tablespoons unsalted butter (about 100 grams) • grated Parmesan cheese (about 50 grams) • fresh sage leaves • Salt

chestnut flour (about 250 grams) • to 1/3 cup + 1 tablespoon sugar (about 60–70 grams, to taste) • extra virgin olive oil (about 20 grams) • raisins, to soak (about 25 grams) • milk (about 450 grams) • salt • flakes of Maldon salt • sprigs of rosemary, needles only, as needed

chestnut flour (200 grams) • sugar • olive oil • Water, • Salt, to taste • Pine nuts, to taste • Rosemary, to taste

chestnut flour (250 grams) • water (375 grams) • olive oil • salt • raisins (50 grams) • Pine nuts, walnuts, hazelnuts