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Chestnut and squash blinis


I had never bought chestnut flour. It was a discovery, one of those happy ones, like blinis: scones halfway between a chanterelle and a pancake, small suns to put in your mouth.

Blinis are a traditional Russian appetizer and at least for me, saying blinis is equivalent to remembering this scene from Babette's Feast not so much for the preparation itself but for the grace that the protagonist of the film has in arranging the caviar on the surface of the blinis. Do we want to talk about the background noise of that kitchen? It's a symphonic music concert, a chimera in my house: when I have guests for dinner in my kitchen the climate and the noises are very different…

But let's get back to us and this month's challenge for the MTC: chestnuts are the main ingredient chosen by Serena as the essential basis of every proposal and, in this recipe, chestnut flour replaces buckwheat flour. The other rule is to maintain a slow profile, taking inspiration from poor cuisine. In this case the inspiration is not (caviar, salmon, sour cream are the traditional filling!!!) but I thought of lowering the content of this entrée by garnishing the blinis with squacquerone, a soft cheese from the Romagna tradition, a typical complement to the piadina. In this case I flavored it with chestnut honey (slightly bitter) and cocoa bean crumbs to have something crunchy under the teeth.

Serena beautiful, this recipe is also for you. Let it be known, it's the first time I've arrived with an encore (and there will be a trio tomorrow!) at the MTC, I wanted to tell you 😉

Chestnut and squash blinis

For 16 blinis:

  • 100 g of 00 flour
  • 70 g of chestnut flour
  • 2 eggs
  • 100 g of whole milk
  • 1 natural plain yogurt
  • ½ teaspoon of bicarbonate of soda
  • Sale q.b.

For the filling:

  • 150 g of squacquerone
  • chestnut honey to taste
  • 4 crumbled cocoa beans

Separate the egg whites from the yolks. Mix the egg yolks with the yogurt and milk. Add the sifted flours, bicarbonate of soda and a pinch of salt. Beat the egg whites and gently add them to the mixture. Heat a pan lightly greased with oil and pour two tablespoons of batter, giving it a round shape, cooking the blinis on both sides. Once cooked, keep the blinis on top of each other covered with a cloth.

Toast the cocoa beans in a pan to free them from the film. Chop them by crushing them with a small rolling pin.
Assemble the preparation: on each blini distribute a teaspoon of squacquerone, a pinch of crumbled cocoa beans and a pinch of chestnut honey.

With this recipe I participate in this month's MTC:

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