Tuesday 2 October 2018

Chestnut Cecina with Speck, Taleggio cheese and honey-caramelized pears

15 minutes to prepare Serves 4



It's all about comfort these first, chilly days of Autumn.

When I saw the first chestnuts at the market, I knew it was in the cards to use them soon. I have always loved chestnuts growing up and I love discovering all sorts of ways to bring this naturally sweet ingredient in to my repertoire.

Obviously I didn't have any fresh chestnut for the recipe, so I mixed chestnut flour with chickpea flour, and I used some of my seasonal favourites - like Speck ham and Taleggio cheese - to create a brand new chestnut cecina.
Round up the some truffle-honey caramelized pears, and away we go...

Here's what you will need for the 4-serving recipe:

100 g chickpea flour
100 g chestnut flour
360 ml water
1 ripe Williams pear
100 g Taleggio cheese
100 g Speck ham
1 tablespoon honey with truffle
salt and pepper
EVO oil

  1. Whisk together the chickpea and chestnut flours, a pinch salt and water (add the water gradually to avoid any lumps). When the batter is nice and smooth, add the fresh rosemary leaves, washed and chopped. Stir to mix and place it to rest in the fridge for 15 minutes
  2. Meanwhile, prepare the caramelized pears: peel the pears, divide them in half and remove the core. Cut each half into slices not too thin. In a pan, melt the honey with water; pour the the slices of pear and brown them for 2 minutes per side. Add a pinch of salt, freshly ground pepper, mix well and keep warm
  3. Cut Taleggio cheese into cubes
  4. Pour the flatbread batter into a oiled, hot pan. Bake each chestnut cecina for 3 minutes each side, until it’s nice and golden on top
  5. Place over honey-caramelized pears, Speck ham slices and Taleggio cheese. Serve it immediately!

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.

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