On special occasions, you can't miss out on chestnut cake - torta di marroni - a traditional recipe typical of Marradi, but not only. It's a somewhat laborious recipe but the result is amazing.
For the chestnut cake mixture: 1 kg of chestnut puree, 1 liter of milk, 4 eggs, 400g of sugar, 1 sachet of vanilla, half a glass of rum, 2 tablespoons of alchermes, a pinch of salt, grated rind of a lemon.
For the puff pastry: 200g of flour, 1 knob of butter, milk and water as required.
- Cut a slit in the chestnut skins, especially if fresh, and blanch them over a high flame for 2 or 3 minutes using a typical perforated pan. Peel the chestnuts and boil in salted water for 1 hour. Drain them and pass them through a very fine sieve.
- Mix the chestnut puree with the sugar, vanilla, lemon peel, rum and alchermes. Beat the eggs and add them to the dough, together with the milk until the mixture is smooth. Leave to rest for about two hours.
- In the meantime prepare the puff pastry for the crust using the white flour, the butter, and milk, and water as required. Roll out the pastry and place in a pie tin that's not higher than 4cm.
- After the two hours, add the chestnut filling and bake at low heat (120° C) for roughly 3 hours, making sure the filling doesn’t boil. Test the cooking time by using a tooth pick: when the filling doesn’t stick, the pie is ready.