Mistocchine
Mistocchine
The mistocchine are round chestnut flour buns, cooked in skillet and serve hot.
Mistocchine are a simple dish made with chestnut flour, designed to be eaten hot and freshly cooked. The dough, softened by the combination of salted water and milk, develops a naturally sweet and full flavor, balanced by the salt and seasoning used during cooking. The round, thin shape promotes quick and even cooking, with a lightly golden surface and a firm but not dry interior. The technique requires special attention to the consistency of the dough and the temperature of the pan. skillet: moderate heat allows the discs to brown without burning and cook evenly. Mistocchine are a traditional Tuscan dish and are best enjoyed fresh off the heat, when they release their most intense aroma.
Instructions
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6 steps · natural Italian voice
Prepare the dough
Pour the chestnut flour into a bowl and gradually add the salted water and milk. Mix until you obtain a smooth, moderately soft dough: it should be workable by hand, without being runny or overly compact. Adjust the consistency by adding a little liquid, as the chestnut flour needs to absorb it gradually.
Shape the balls
Take a portion of the dough and shape it between your palms until you obtain a ball slightly larger than a walnut. Repeat with the rest of the dough, maintaining a similar size to promote even cooking. The balls should be firm and smooth on the surface, without any obvious cracks.
Crush the discs
Flatten each ball directly with your hands, applying gradual pressure from the center outward. Cut out round shapes about 10 centimeters in diameter and of uniform thickness. Complete this step when the discs hold their shape without breaking and have a fairly even surface.
Grease the skillet
Heat one skillet and grease it lightly with olive oil or lardSpread the dressing in a thin layer, enough to prevent the dough from sticking together without making the cooking heavy. skillet it's ready when the base is hot and slightly cloudy, without smoke.
Cook the mistocchine
Place the discs in the skillet Heat the pan and cook until the surface is dry and lightly browned. Carefully flip them over and finish cooking the other side. Cook over medium heat so the outside browns without burning before the inside is cooked through.
Serve piping hot
Transfer the freshly cooked mistocchine to a plate and serve hot. Make sure they are firm but tender to the bite, with a light golden exterior and the characteristic aroma of chestnut flour. If cooking in batches, temporarily keep the finished ones warm, without overcrowding them.
Chef's Tips
The editorial staff recommends keeping the dough moderately soft, so that the mistocchine can be easily crushed without breaking and cook evenly in the oven. skillet slightly greasy.
Ingredients
- Ingredients for 4 people
- (10.58 oz) 300 g chestnut flour
- olive oil or lard milk
- salt
Can't find it in the US?
- chestnut flourMostly online
No true substitute
- lardMost US supermarkets
Vegetable shortening, same weight, for doughs and pastry
Or: Neutral oil for frying; butter for doughs, 20% more by weight
Shortening has a neutral flavor; butter browns faster.
⚠️ Automatic ingredient-based detection. Always check product labels.
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