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Legume Flour Kernels with Chestnuts and Speck

17/11/2023

We can create a recipe that combines legumes, chestnuts, and speck in a tasty and flavorful dish. Here’s how you could prepare legume flour kernels with chestnuts and speck, Italian style.

Ingredients

  • 200 g of legume flour (e.g., chickpea or lentil)
  • 100 g of cooked and peeled chestnuts
  • 100 g of thin slices of speck
  • 1 clove of garlic
  • A few sprigs of fresh rosemary
  • Salt to taste
  • Black pepper to taste
  • Extra virgin olive oil
  • Vegetable broth or water as needed

Preparation

  1. Start by preparing the dough with the legume flour. In a large bowl, place the flour and gradually add vegetable broth or hot water, working the dough until you achieve a consistency similar to polenta. Season with salt moderately.

  2. Spread the dough on a slightly damp surface, to form a layer about half a centimeter thick. Allow it to cool and firm up.

  3. In the meantime, chop the chestnuts into small pieces and set them aside.

  4. Prepare a light sauté with extra virgin olive oil, a whole clove of garlic, and the rosemary. Once the garlic is golden, remove it and add the chestnuts, sautéing them briefly to flavor.

  5. Cut the firmed up legume dough into small kernels or cubes.

  6. In a hot non-stick pan, place the legume flour kernels and toast them until they are golden and crispy on the outside.

  7. Just before the kernels are ready, add the speck cut into strips and allow it to brown together with the kernels.

  8. Fold the sautéed chestnuts into the rest of the dish, stirring gently to avoid breaking the kernels.

  9. Adjust with salt and pepper, and serve warm, garnished with a drizzle of extra virgin olive oil and some chopped fresh rosemary.

You could accompany this dish with a light red wine, which complements the rich, earthy flavors of the legumes and chestnuts, while contrasting the smoky and salty taste of the speck.

Curiosity

Speck and chestnuts are typical ingredients of Northern Italian cuisine, especially in the Alpine regions like Alto Adige, where pairings with legumes are not uncommon. Legume flour offers an excellent way to integrate plant proteins into a varied diet and can be used to create unique and nutritious dishes.

Legume Flour Kernels with Chestnuts and Speck