Salame di castagne
Instructions
With flour, yeast, water and 1 tablespoon tepid little sugar work dough is smooth and soft; Let it rest for 2 hours covered.
Cook with vanilla blanched and peeled chestnuts for the skin.
Pull the dough; Add chestnuts, sprinkling of sugar.
Wrap the dough and seal the edges, brush with butter; sugar.
Bake and serve with whipped cream.
Ingredients and dosing for 6 persons
- 180 g of flour
- 600 g of chestnuts (fresh brown)
- 3 tablespoons of sugar
- 6 g of brewer's yeast
- 25 g of butter
- 1 stick of vanilla