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Corn rolls with cream of Chestnut of Mugello i.g.p.

BEER PAIRING:
6 Luppoli Bock Rossa.
Easy 1 ora
DISCOVER PORETTI 6 Luppoli Bock Rossa >>

Recipe ingredients:

Corn rolls
100 g of wheat flour type 00
100 g of fioretto corn flour
Salt to taste
20 g of grated Parmesan d.o.p.
Oil for frying to taste

Cream of Chestnuts of Mugello i.g.p.
300 g of Chestnuts of Mugello i.g.p.
Salt to taste
Pepper to taste

 

Preparation:

Corn rolls
Mix flours and salt, add water and mix until the dough is smooth and homogeneous, then add the Parmesan cheese, roll out the dough with a rolling pin, cut into strips of 1 x 6 cm and wrap around the metal form, then fry in oil at 180 ° C until golden brown.

Cream of Chestnuts of Mugello i.g.p.
Engrave the Chestnuts of Mugello and cook on a pan, then clean them and obtaining a puree, sieve, after that flavor it with salt and pepper and place in a sac à poche.

 

Presentation:

Stuff the corn rolls with Chestnuts of Mugello cream.